Rice cooked with mangos and sweetened with brown sugar is known as Mango Sticky Rice. The Thais and Southeast Asians love this dish. At home, it’s a cinch!
For its sticky and gooey texture, the term “glutinous rice” has been coined for this type of food.
A staple of Thai cuisine, it is grown across Southeast Asia.
Sweet or savory lentils or beans are frequent toppings for sticky rice. The most fantastic sticky rice dish, on the other hand, calls for lusciously ripe and juicy mangoes.
MANGO STICKY RICE RECIPE
What is mango sticky rice?
The Indochina region of Southeast Asia, which includes Thailand, Laos, Cambodia, and Vietnam, is known for its desert.
Coconut milk, sugar, salt, and mango cubes are the main ingredients in sticky mango rice. I can’t get enough of mango and sticky rice combined!
INGREDIENTS FOR THAI MANGO STICKY RICE
For this dish, only a few simple items are needed:
- Glutinous rice or sticky rice
- Coconut Milk
- Fresh and ripe mangoes
- Pandan leaves
If mangoes aren’t your thing, you can also substitute durian in this dish.
HOW TO MAKE STICKY RICE?
Cooking sticky glutinous rice is as simple as following these steps:
- Prepare a steamer to be used for steaming. Glutinous rice should be drained and spread out in the steamer.
- Glutinous rice should be boiled for around 20-25 minutes or until it is transparent.
- Cooked glutinous rice should have a thick, sticky consistency after combined with coconut milk.
COOK’S TIPS FOR STICKY RICE RECIPE
- The sticky rice is the centerpiece of the dish. The sticky rice should be soft and moist but not mushy. Not squishy enough.
- The amount of sugar and coconut milk should be just right so that the natural sweetness of fresh mangoes isn’t overpowered.
- Mangoes from Thailand or India are excellent choices for Asian dishes. With their bright orange flesh, they have a sweeter flavor.
FREQUENTLY ASKED QUESTIONS
HOW DO YOU REHEAT STICKY RICE?
- Sticky rice is best reheated in the microwave. Microwave the rice for 1 to 2 minutes to warm it up. If you’re going to reheat the rice in the microwave, make sure it’s covered with plastic wrap.
- In the absence of a microwave, you can reheat sticky rice by steaming it.
HOW LONG CAN STICKY RICE LAST?
- Cooked glutinous rice can be kept in the fridge for up to seven days, although seating it within two days is recommended.
What is the average number of calories in one serving?
- Each serving of this recipe contains only 222 calories.
With this recipe, what are its complementary dishes?
Dessert lovers should make this recipe. Thai food can be made in less than an hour using the following recipes.
- GREEN PAPAYA SALAD
- PAD THAI
- GREEN CURRY
- TOM YUM SOUP
- 1/2 teaspoon salt
- 1 cup (200 g / 7 oz.) glutinous rice (sticky rice)
- 2-3 peeled fresh ripe mangoes, cut into small cubes
- 1 cup (250 ml) coconut milk
- 1 tablespoon toasted sesame seeds, optional
- 1/4 cup (55 g / 2oz.) sugar
- 2-3 pandan leaves (screwpine leaves), cut into 2-inch length
- banana leaf for steaming
- Drain and rinse the sticky rice before cooking.
- Use a banana leaf to prepare the steamer. Spread out the sticky rice on the banana leaf after draining it. Toss in a handful of Pandan leaves if desired. Once transparent, remove from the heat and fluff with a fork.
- Cut the mangoes into little cubes and store them in the refrigerator while the rice is cooking.
- Bring a pot of coconut milk to a simmer in a small saucepan over medium heat. Add the salt and the sugar to taste. Take your time and keep swirling until the sugar is completely dissolving. Remove the pot from the stovetop. Reserve a quarter cup of coconut milk for later use.
- Transfer the cooked sticky rice to a bowl. Mix the sticky rice with the remaining coconut milk in the bowl. Stir it constantly until it reaches the consistency of thick porridge. The coconut milk will seep into the rice over time. Allow it to cool to room temperature before consuming the contents.
- Serve the mangoes chilled with sticky rice. Top the rice with some toasted sesame seeds drizzled with the remaining coconut milk.
- You may steam the glutinous if you don’t have a banana leaf using muslin or cheesecloth. Frozen pandan leaves can be found in Asian grocery shop freezers. If you don’t have Pandan leaves on hand, you can omit them from the recipe. Sticky rice’s flavor is boosted with this ingredient.