Thai Sweet Sticky Rice with Mango Recipe

Glutinous rice: This type of rice becomes sticky when cooked, making it perfect for this dessert.

Coconut milk: Adds a rich, creamy texture and flavor to the rice.

Sugar: Sweetens the coconut milk mixture.

Salt: Enhances the flavors of the dish.

Mangoes: Provides a fresh, juicy contrast to the sticky rice.

Toasted sesame seeds: Adds a nutty flavor and a bit of crunch to the dessert.

When steaming glutinous rice, make sure to use a cheesecloth or a muslin cloth to line the steamer basket. This prevents the rice from sticking and allows for even cooking. Additionally, when heating the coconut milk mixture, stir continuously to ensure the sugar dissolves completely and the mixture remains smooth.

• glutinous rice - Substitute with sushi rice: Sushi rice has a similar sticky texture when cooked, making it a good alternative for achieving the desired consistency.

• coconut milk - Substitute with almond milk: Almond milk can be used for a lighter version, though it will lack the rich coconut flavor. Add a few drops of coconut extract to mimic the taste.

• sugar - Substitute with honey: Honey provides a natural sweetness and can be used in a 1:1 ratio. It also adds a slight floral note to the dish.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute and may offer a slightly different mineral profile.

• ripe mangoes - Substitute with ripe peaches: Ripe peaches have a similar sweetness and texture, making them a good alternative if mangoes are not available.

• toasted sesame seeds - Substitute with toasted coconut flakes: Toasted coconut flakes add a similar crunch and a complementary flavor to the dish.

• Allow the sticky rice to cool to room temperature before storing. This prevents condensation and keeps the texture intact.
• Transfer the sticky rice and coconut milk mixture to an airtight container. Ensure the container is sealed tightly to maintain freshness.
• Store the sliced mangoes separately in another airtight container. This prevents the mangoes from making the sticky rice soggy.
• Place both containers in the refrigerator. The sticky rice and coconut milk mixture can be stored for up to 3 days, while the mangoes should be consumed within 2 days for optimal freshness.
• To freeze, spread the sticky rice in a thin layer on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer-safe bag or container.
• Label the container with the date to keep track of storage time. The sticky rice can be frozen for up to 2 months.
• When ready to serve, thaw the sticky rice in the refrigerator overnight. Reheat gently in the microwave or on the stovetop, adding a splash of coconut milk to restore moisture.
• Serve the reheated sticky rice with fresh sliced mangoes and a drizzle of the coconut milk mixture. Sprinkle with toasted sesame seeds for a delightful finish.

• For the stovetop method, place the sticky rice in a non-stick pan. Add a splash of coconut milk to rehydrate the rice. Heat on low, stirring occasionally until warmed through. This method helps maintain the rice's texture and flavor.
• To use the microwave, place the sticky rice in a microwave-safe dish. Cover it with a damp paper towel to prevent it from drying out. Heat on medium power for 1-2 minutes, checking and stirring halfway through. Add a bit of coconut milk if needed to keep it moist.
• For steaming, place the sticky rice in a heatproof dish and set it in a steamer basket. Steam for about 5-7 minutes until heated through. This method is excellent for preserving the rice's original texture.
• If you have a rice cooker with a reheat function, place the sticky rice in the cooker and use the reheat setting. This method is convenient and ensures even heating.
• To reheat the mango slices, let them come to room temperature naturally. Avoid microwaving or heating them directly, as this can alter their texture and flavor. Serve them fresh alongside the warmed sticky rice.
• For a creative twist, you can reheat the sticky rice in a non-stick pan with a bit of coconut oil to create a slightly crispy texture on the outside while keeping the inside soft and sticky. This adds a delightful contrast to the dish.

• Steamer: Used to cook the glutinous rice evenly by steaming it for 20 minutes.

• Saucepan: Necessary for heating the coconut milk, sugar, and salt mixture without boiling.

• Mixing bowl: Used to combine the cooked rice with the coconut milk mixture and allow it to absorb the liquid.

• Measuring cups: Essential for accurately measuring the rice, coconut milk, and sugar.

• Measuring spoons: Needed for measuring smaller quantities like salt and toasted sesame seeds.

• Knife: Used to peel and slice the ripe mangoes.

• Cutting board: Provides a safe surface for slicing the mangoes.

• Spatula: Useful for stirring the rice and coconut milk mixture to ensure even absorption.

• Serving plates: For presenting the final dish with sticky rice, mango slices, and a drizzle of coconut milk mixture.

• Toaster or skillet: Used to toast the sesame seeds until they are golden brown.

Soak rice overnight: Soaking glutinous rice overnight ensures it's ready to cook immediately, saving you prep time.

Use canned coconut milk: Opt for canned coconut milk to avoid the hassle of extracting milk from fresh coconuts.

Pre-slice mangoes: Slice the mangoes in advance and store them in the fridge to save time during assembly.

Toast sesame seeds ahead: Toast the sesame seeds in bulk and store them in an airtight container for future use.

Batch cook rice: Steam extra sticky rice and freeze portions for quick future meals.