Sticky rice tossed in a fragrant and subtly sweet coconut sauce served with ultra-sweet mango slices.
Why This Works
This is a dessert that is vegan and gluten free. It’s super easy to make for two and may be easily scaled up to feed a crowd! The best season for sticky rice is in the summer-time, when there is an abundance of juicy mangoes. Sticky rice is accessible since it does not need to be made with a rice cooker. A simple pot with a steamer insert can do!
What is Glutinous Rice?
Glutinous rice is also known as oryza sativa glutinosa, sticky rice, or sweet rice. It refers to any type of rice high in an amylopectin starch. Milling this grain derives glutinous rice flour which is used to make mochi, rice balls, rice noodles, and a variety of other products. It has a more pronounced floral flavor than white rice. For Mango Sticky Rice, either Japanese sweet rice or Thai sticky rice may be used.
What is the difference between rice and glutinous rice?
Glutinous rice has a higher starch / maltose composition and a chewier texture which makes it more suitable for dessert. Unlike yellow or white rice, glutinous rice is a harder grain and therefore, needs to be soaked in water for at least six hours. This step should not be skipped because it permits the grains to cook evenly.
Does glutinous rice need to be soaked?
One must soak the grains of sticky rice before use to ensure that it cooks evenly. For most desserts, sticky rice should be soaked because this creates a really soft and sticky texture that works well with sweet recipes. To determine the time needed to properly soak your rice, follow the instructions on the package. Soaking the glutinous rice may be skipped for recipes such as my Sticky Fried Rice recipe (to be posted soon!).
Dreamy Mango Sticky Rice
- 1 cup premium sweet rice soaked overnight in 2 cups water, drained
- 2 cups filtered water
- 1 pandan leaf (optional) or pandan extract
- 1 13.5 oz can coconut milk shaken
- 1/4 cup white sugar
- 1/2 tsp fine sea salt
- 1 tbsp cornstarch
- 1 ripened mango peeled, sliced, julienned
- 1 tsp sesame seeds lightly toasted (optional)
- Rice | Add 2 cups of water to the sweet rice. Soak overnight. Drain and discard the used liquid. Rinse the grains of rice until the water runs clear and drain. Add 1.5 cups of water and drained rice into the pot of a rice cooker. Steam on the sweet rice setting. The grains will look almost transparent, with no white visible and should feel tender without being overly wet.
- Sauce | When the rice is almost done cooking, set a pot over the stove on medium heat. Add coconut milk, 1/2 of the sugar, and salt. Add the remaining sugar to the corn starch and mix until uniform. Add in the cornstarch mixture. Stir occassionally and bring the sauce to a boil. Remove from heat and cover with a lid until ready for assembly.
- Assemble | Transfer the steamed sticky rice to a large bowl, add half of the sauce and mix. Transfer into a small bowl and invert over a plate. Sprinkle toasted sesame on top of the rice. Fan out the sliced mango next to the rice and serve with the remaining sauce on the side. Eat immediately!