Mango Sticky Rice with Regular Rice

In this recipe I will show you how to easily make classic Thai style mango sticky rice with REGULAR RICE and a RICE COOKER. Freshly cooked rice soaked in sweet and creamy coconut milk, paired with sweet and juicy mangoes, this dessert-like main dish could be your most refreshing and appetizing summer dish.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Soak ¾ cup of short grain rice/glutinous rice in warm water (about 60°C) for 1 hour.

Step 2

Drain the water. Do not wash the rice if you're using short grain rice. Wash the rice if you're using glutinous/sticky rice. (See content above for reasons.)

Step 3

Add ½ cup of cold water, ½ cup of unsweetened coconut milk, 2 tbsps of sugar, and ¼ tsp of salt to soaked rice, stir to mix well.

Step 4

Cook the mixture in a rice cooker. Once the cooking process is finished, allow the rice to rest in the rice cooker for 10 minutes before removing the lid.

Step 5

Dissolve 1 tbsp of cornstarch or rice starch with 1 tbsp of cold water, set aside.

Step 6

Add 1 cup of unsweetened coconut milk, 2 tbsps of sugar, and ¼ tsp of salt to a small saucepot. Cook over medium heat until simmering.

Step 7

Pour cornstarch slurry to the saucepot, stir quickly to prevent lumps. Keep stirring until the slurry is thickened into liquid glue like texture. Remove from heat.

Step 8

Pour half of the coconut slurry into the cooked rice, stir until all the liquid has been absorbed into the rice.

Step 9

Line a small round bowl with food wrap. Transfer half of the rice to the bowl. Press firmly.

Step 10

Flip the bowl on a serving plate to unmold the rice.

Step 11

Peel a sweet mango, cut into slices, put them around the rice.

Step 12

Drizzle the rice with coconut slurry and roasted sesame seeds. Decorate with mint leaves. Serve or enjoy.

↑Support creators by visiting their site 😊