Ingredients
Scale
- 1 cup glutinous rice (sticky rice)
- 1 (14 ounce) can coconut milk
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 2 ripe mangoes, peeled and diced
- 1/4 cup water
- 2 tablespoons sesame seeds (optional)
- 1/4 cup toasted coconut flakes (optional)
Instructions
- Step 1: Rinse the glutinous rice thoroughly under cold water until the water runs clear. Soak the rice in plenty of cold water for at least 4 hours, or preferably overnight.
- Step 2: Drain the soaked rice and steam it for 20-25 minutes, or until cooked through and tender.
- Step 3: While the rice is steaming, combine the coconut milk, sugar, salt, and water in a saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves completely. Reduce heat to low and simmer for 5-7 minutes, or until the sauce slightly thickens.
- Step 4: Gently pour the coconut milk mixture over the cooked sticky rice. Stir gently to coat the rice evenly. Let it sit for a few minutes to absorb the sauce.
- Step 5: Serve the sticky rice warm, topped with the diced mangoes, sesame seeds (if using), and toasted coconut flakes (if using).
Notes
- Store leftover sticky rice in an airtight container in the refrigerator for up to 3 days.
- For perfectly reheated rice, microwave in short bursts, stirring between, to prevent drying out.
- Serve with a scoop of vanilla ice cream or a dollop of coconut cream for an extra decadent treat.
- To achieve extra-creamy coconut sauce, blend the coconut milk briefly before simmering for a smoother consistency.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American