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Easy and Creamy Mango Sticky Rice (Khao Niao Mamuang)

A serving of delicious mango sticky rice with sliced fresh mango and coconut cream sauce.
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Make authentic Thai Mango Sticky Rice at home with this simple recipe. You achieve perfectly soft, sweet sticky rice soaked in rich coconut cream and served with ripe mango.

Ingredients

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

Instructions

  1. Rinse the sticky rice several times until the water runs clear. Soak the rice in 1 cup of coconut milk and enough water to cover by one inch for at least 4 hours, or preferably overnight.
  2. Drain the soaked rice. Steam the rice for 25 to 30 minutes until tender and cooked through. Alternatively, cook the rice in a rice cooker using 1 cup of water instead of coconut milk, then proceed to the next step.
  3. While the rice steams, prepare the sweet coconut sauce. In a small saucepan, combine 1 cup of coconut milk, sugar, and salt. Heat over medium heat, stirring until the sugar and salt dissolve. Do not boil.
  4. Remove about 1/4 cup of this warm sauce and set it aside for drizzling later.
  5. Stir the cornstarch slurry into the remaining sauce in the saucepan. Cook, stirring constantly, until the sauce thickens slightly. Remove from heat.
  6. Transfer the hot, cooked sticky rice to a bowl. Pour the thickened coconut sauce over the rice. Stir gently to combine, then cover the bowl and let it sit for 20 minutes to allow the rice to absorb the liquid and become creamy.
  7. Serve the warm or room temperature sticky rice with slices of fresh, ripe mango. Drizzle the reserved plain coconut sauce over the top and sprinkle with toasted sesame seeds.

Notes

  • Use only sweet or glutinous rice for the correct texture; standard white rice will not work.
  • For the creamiest result, use high-quality, full-fat canned coconut milk.
  • You can make the coconut sauce up to two days ahead and store it in the refrigerator. Reheat gently before serving.

Nutrition

Find it online: https://dishicious.com/easy-creamy-mango-sticky-rice-recipe/