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Coconut Sticky Rice with Mango

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PREP TIME
15 min
COOKING TIME
20 min
TOTAL TIME
95 min
SERVINGS
6 servings
Dessert Thai
Coconut Sticky Rice with Mango
Ingredients
  • 2 cups uncooked glutinous (sticky) white rice, rinsed
  • 1 (13.5 ounce) can coconut milk, divided
  • 1 cup white sugar
  • 1 tablespoon white sugar
  • 1/4 teaspoon salt
  • 3/4 teaspoon cornstarch
  • 2 ripe mangoes, peeled and cubed
Instructions
1
Soak the rice in a substantial amount of fresh water, covering it several inches above the surface.
2
Let the rice sit for 30 minutes before draining off most of the water, leaving it partially submerged in a thin layer.
3
Place the rice in a microwave oven and cover it. Cook on High until most of the water has been absorbed, but the rice remains slightly damp, approximately 10 minutes.
4
Stir the rice and continue cooking until it's almost dry, adding an additional 4 minutes to the process.
5
Combine half of the coconut milk with 1 cup of sugar in a bowl, stirring until the sugar has dissolved completely.
6
Pour this mixture over the rice and stir to coat it evenly with the liquid. Cover the bowl and let the rice sit at room temperature for 20 minutes.
7
In a separate bowl, whisk together the remaining coconut milk with 1 tablespoon of sugar, salt, and cornstarch until smooth.
8
Bring this mixture to a simmer over medium heat, constantly whisking the saucepan, and cook until it thickens, about 2 minutes.
9
Remove the saucepan from heat and allow it to cool.
10
To serve, scoop individual portions of rice into bowls.
11
Top each serving with approximately 2 tablespoons of the coconut sauce and garnish with several pieces of mango.