Mango Sticky Rice

Method

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1. Rinse the glutinous rice several times until the water runs clear, then soak in plenty of cold water for at least 4 hours, ideally overnight.

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2. Drain and spread in a steamer lined with muslin or a clean cloth. Steam over boiling water for 25 to 30 minutes, until the grains are translucent, tender and chewy.

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3. Meanwhile warm the coconut milk with the sugar and salt until the sugar dissolves. Do not boil.

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4. Tip the hot cooked rice into a bowl and pour over three-quarters of the warm sweetened coconut milk.

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5. Fold gently, then cover and rest for 25 to 30 minutes. The rice will absorb almost all the liquid and turn glossy.

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6. For the sauce, warm the coconut cream with its sugar and salt, then whisk in the cornflour slurry and simmer 60 seconds until slightly thickened. It should taste distinctly salty against the sweet rice.

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7. Peel and slice the mangoes into thick cheeks.

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8. Mound the warm rice on plates, arrange the cold mango alongside, and spoon the salted coconut sauce over the rice.

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9. Finish with toasted sesame seeds and crispy mung beans.

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Chef’s Tips

• Only Thai glutinous rice will do — jasmine, sushi and arborio all behave completely differently.
• The sauce should be noticeably salty. That contrast against the sweet rice and mango is the whole point.
• Serve the rice warm and the mango cold. The temperature difference matters.

Pairing Suggestions

• Jasmine tea or Thai iced tea
• Serve after a spicy curry
• Excellent on its own as an afternoon treat

Storage & Reheating

The rice keeps 2 days at room temperature covered — never refrigerate it, which turns it hard and chalky. Steam briefly to revive.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.