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Easy, Authentic Thai Mango Sticky Rice (Khao Niao Mamuang)

A serving of delicious mango sticky rice topped with rich coconut cream sauce.
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Make restaurant-style Thai Mango Sticky Rice at home with this simple recipe. You get perfectly cooked, creamy sticky rice soaked in a sweet coconut glaze, served with fresh, ripe mango.

Ingredients

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  • 1 cup glutinous sweet rice (sticky rice)
  • 1 cup full-fat coconut milk (for soaking/cooking)
  • 1/2 cup water (for cooking rice)
  • 1/2 teaspoon salt (for rice)
  • 1 cup full-fat coconut milk (for sauce)
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt (for sauce)
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
  • 2 ripe mangoes, sliced
  • 2 tablespoons toasted sesame seeds (optional garnish)

Instructions

  1. Rinse the sticky rice under cold water until the water runs clear. Soak the rice in 1 cup of coconut milk and 1/2 teaspoon of salt for at least 2 hours, or preferably overnight.
  2. Drain the soaking liquid from the rice. Place the soaked rice in a rice cooker with 1/2 cup of fresh water. Cook the rice using the standard white rice setting. If you do not have a rice cooker, steam the rice for 20 to 25 minutes until tender.
  3. While the rice cooks, prepare the coconut sauce. In a small saucepan, combine 1 cup of coconut milk, sugar, and 1/4 teaspoon of salt. Heat over medium heat, stirring until the sugar dissolves completely. Do not boil.
  4. Once the sugar is dissolved, slowly whisk in the cornstarch slurry. Continue to stir until the sauce thickens slightly to a creamy glaze consistency. Remove from heat.
  5. Transfer the hot, cooked sticky rice to a bowl. Pour about half of the prepared coconut sauce over the rice. Gently fold the sauce into the rice until it is absorbed and the rice is creamy. Cover the bowl and let it sit for 10 minutes to allow the rice to fully absorb the liquid.
  6. To serve, place a portion of the creamy coconut sticky rice on a plate. Arrange slices of fresh, ripe mango alongside the rice. Drizzle the remaining coconut sauce over the rice and mango. Garnish with toasted sesame seeds if you wish.

Notes

  • Use only glutinous sweet rice for this recipe; regular white rice will not achieve the correct texture.
  • For the creamiest sauce, use full-fat canned coconut milk, not the refrigerated beverage type.
  • Select mangoes that are ripe but still firm enough to slice cleanly.

Nutrition

Find it online: https://cookingzenith.com/mango-sticky-rice-easy-authentic-recipe/