Easy Mango Sticky Rice for Busy Nights
A quick, homemade Thai dessert featuring sticky rice, creamy coconut sauce, and ripe mangoes for a sweet, comforting treat. Perfect for families and budget-friendly weeknights.
Ingredients
- 1 cup uncooked sticky rice
- 1 can full-fat coconut milk (13.5 oz / 400 g)
- 1/4 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons cornstarch (optional)
- 3 ripe mangoes, peeled and sliced
- Toasted sesame seeds for garnish (optional)
Instructions
- Rinse sticky rice with water twice, drain, then soak for 1 hour or overnight in cold water. Drain thoroughly.
- Transfer rice to a heatproof bowl. Steam over 2 inches of water for 20-25 minutes until tender. Let rest.
- In a saucepan, warm coconut milk, sugar, and salt until sugar dissolves. Do not boil. If sauce is runny, mix cornstarch with 4 tbsp water, add half and stir until slightly thickened.
- Pour 1 cup of warm coconut sauce over the rice. Let cool to room temperature or just lukewarm.
- Scoop rice into bowls, arrange mango slices, drizzle with extra sauce, and garnish with sesame seeds if desired.
Notes
Soaking rice overnight yields chewier texture. Adjust sauce thickness as needed. Store leftover rice in an airtight container in the refrigerator for up to 2 days.
Nutrition
Serving: 1gCalories: 295kcalCarbohydrates: 47gProtein: 5gFat: 11gSaturated Fat: 10gSodium: 150mgFiber: 3gSugar: 37g
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