With coconut-cream-infused rice, glowing ripe mango slices, and a sweet coconut sauce, khao niaw mamuang, or Thai mango sticky rice, is easy to fall for. This recipe is inspired by the classic preparation (traditionally cooked in a bamboo steamer) but made differently. While some sticky rice recipes call for a strainer or cheesecloth-lined colander, this saucepan method eliminates the need for any special equipment, though we have provided instructions for using a rice cooker in case you happen to have one.
Pay attention to the type of rice you’re buying. Jasmine rice and other long-grain white rice varieties won’t work here. Look for Thai sweet rice, also known as glutinous rice (don’t worry, it’s gluten-free), at East and Southeast Asian supermarkets or online. Soaking it in the water and coconut milk mixture overnight (or while you’re at work) shortens the cooking time and imbues it with flavor. If it’s your first time making sticky rice, know that when you see the grains of cooked rice clumping together, it’s on purpose—that’s the nature of the grain and what makes it so much fun to eat.
While your rice cooks, brush up on how to cut a fresh mango. Spoon the fruit over the warm, sweet sticky rice and garnish with toasted sesame seeds and a squeeze of fresh lime.
Recipe information
Total Time
40 minutes plus soaking
Yield
4 servings
Ingredients
Preparation
Step 1
Pour coconut milk into a large measuring cup or medium bowl. Fill empty can with cold water and add to coconut milk, whisking to combine. Add rice, cover, and let sit at room temperature 8–12 hours (coconut cream will rise to the top as rice soaks; whisk to combine before straining). Strain rice through a fine-mesh sieve set over a bowl; reserve ¾ cup soaking liquid.
Step 2
If cooking on a stovetop: Choose a large saucepan with a lid. Spread a clean kitchen towel on a work surface and place lid in the center, handle up. Tie 4 corners of towel together on top of lid (you’ve just turned the lid into a special airtight steam absorber that prevents the rice from getting gummy). Bring rice, sugar, salt, and reserved ¾ cup soaking liquid to a simmer in saucepan over medium-high heat, stirring to dissolve sugar. Reduce heat to low, cover, and cook until liquid is absorbed, 15–25 minutes—try not to lift the lid at all for the first 15 minutes. At the 15-minute mark, uncover and scrape a spoon against bottom of pan to make sure rice isn’t sticking and all liquid is gone. If there’s still liquid, replace lid and keep cooking.
If using a rice cooker: Combine rice, sugar, salt, and reserved ¾ cup soaking liquid in machine’s bowl and stir to dissolve sugar. Close lid and set cooker to “sweet rice” setting.
Step 3
Remove from heat and let sit, covered, 15 minutes. Using a fork, break up rice (it will have taken shape of bottom of pan) and separate into smaller clumps; rice will be very sticky so it will not separate into individual grains.
Step 4
Divide warm rice among small bowls. Serve with mango alongside. Sprinkle with sesame seeds, then top with lime zest and a squeeze of lime juice.
Editor’s note: This recipe was originally published in June 2017. Head this way for more of our best mango recipes →
