Sweet Sticky Rice with Mangoes and Sesame Seeds

Mango sticky rice has been a popular dessert in Thailand and in Thai dining establishments around the world for centuries. When shopping for Thai sticky rice, make sure you acquire one labeled “glutinous rice” or “sweet rice,” so it will produce the ideal texture. And seek out ripe, sweet mangoes to go along with the rice.

Like lots of Thai dishes, this velvety dessert is best served at space temperature. “If you chill it, it ends up being rock-hard, however if you heat it up, it turns to mush,” explains Andy Ricker, the chef and cookbook author who developed this recipe. Lots of traditional dishes for sticky rice require soaking the rice overnight and after that steaming the grains for as much as an hour, however for this super-easy adjustment, Ricker cleverly recommends microwaving the rice for just about 15 minutes rather.

Sweet Sticky Rice with Mangoes and Sesame Seeds


2 cups unsweetened coconut milk

1 1/2 tablespoons sugar

1 1/2 teaspoons kosher salt


2 1/2 cups (1 pound) Thai sticky rice (see Note).

1 cup unsweetened coconut milk.

1/2 cup sugar.

1 tablespoon kosher salt.

2 mangoes– peeled, pitted and coarsely sliced.

2 tablespoons toasted sesame seeds.
Make the sauce: Combine coconut milk, sugar, and salt in a medium pan over medium heat. Bring to a simmer and cook up until thickened somewhat, about 10 minutes. Transfer mix to a bowl and let cool to room temperature, about 1 hour.

Make the rice: Place sticky rice in a big, microwave-safe bowl and add enough water to cover; let soak 1 hour.

Replace plastic wrap and microwave rice for another 5 minutes. Change plastic wrap and microwave until rice is just tender, about 3 minutes longer. Let rice stand, covered, for 5 minutes.

Put hot coconut milk over rice, folding up until just integrated. Spoon rice into bowls.

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