Mango Sticky Rice

A classic Thai dessert: steamed glutinous rice soaked in sweet coconut milk, served with ripe mango and a thick coconut syrup, finished with sesame seeds and mint.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Wash the rice thoroughly under cold running water until the water runs clear. Tip the rice into a large bowl and pour in enough water to cover generously. Leave to soak for at least 6 hours, ideally overnight.

Step 2

Meanwhile, line a steamer basket with baking (parchment) paper large enough to hold and cover the rice. Drain the rice and place in the lined steamer, then fold over the baking paper to enclose it in a sort of parcel. Cover with the lid and steam for 30–40 minutes, until the rice is cooked and fluffy. (If you don’t have a steamer, use a metal colander in a pan half-filled with water.)

Step 3

While the rice is steaming, gently heat the coconut milk with the sugar (starting with the smallest amount and adding more, to taste) in a small pan, stirring occasionally, until the sugar dissolves.

Step 4

Once the rice is cooked and the texture is soft, unwrap the baking paper parcel and transfer the rice to a bowl. Pour three-quarters of the sweetened coconut milk over the rice and mix through with a fork. The rice will absorb a lot of the liquid in time, so don’t worry if it looks a bit runny at first.

Step 5

Add the cornflour to the remaining sweetened coconut milk and gently heat, stirring continuously, until thickened to a syrup consistency. This is the coconut milk syrup.

Step 6

To serve, spoon the coconut sticky rice into a serving bowl and top with the chopped or sliced mango. Drizzle over the coconut milk syrup and sprinkle with sesame seeds and mint, if using.