Thai Sweet Sticky Rice with Mango

    8 hours 15 minutes

    This wonderful Thai dish makes a great dessert, breakfast or snack and you can eat it hot or cold. Can be made with short-grain white rice but it's best with sticky rice. Allow time to soak the sticky rice overnight.

    330 people made this

    Serves: 4 

    • 1 1/4 cups (250g) uncooked glutinous (sticky) rice or short-grain white rice
    • 1 1/2 cups (375ml) coconut milk
    • 1/2 cup white sugar
    • 1/2 teaspoon salt
    • 1/2 cup (125ml) coconut milk
    • 1 tablespoon white sugar
    • 1/4 teaspoon salt
    • 3 mangoes, peeled and sliced

    Preparation:8hours  ›  Cook:15min  ›  Ready in:8hours15min 

    1. If using sticky rice; soak the rice overnight and then rinse well and steam till cooked. If using short-grain rice, add the rice and about 450ml of water to a pot and bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
    2. While the rice cooks, mix together 1 1/2 cups coconut milk, 1/2 cup sugar and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.
    3. Make a coconut sauce by mixing together in a saucepan the other 1/2 cup coconut milk, 1 tablespoon sugar and bring to a boil.
    4. Place the sticky rice on a serving dish. Arrange the mangoes on top of the rice. Pour the sauce over the mangoes and rice. Sprinkle with sesame seeds if desired.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (194)


    I used canned mango because they wernt in season when i wanted to make this, also used brown sugar because the white sugar is high in wasted calories, and processed. Very yummy!  -  27 Oct 2011


    good stuff.... also try use palm sugar instead... and very lightly roast the black sesame seeds. Eating this tonightAH!  -  07 Nov 2013


    I made this recipe twice. The first time I made it exactly as the recipe had stated. The second time I made some alterations with much better outcomes. The original recipe will yield a watery conconction, so I cooked the sweet rice in my rice cooker with coconut milk instead of water. Also there's no need to add that much sugar, but adjust to your taste.  -  24 May 2008  (Review from Allrecipes USA and Canada)