Craving some authentic mango sticky rice like they serve at your favorite Thai restaurant? This mango sticky rice recipe is fast, easy, and super delicious!
In a bowl, rinse the Thai sticky rice with water about 4-6 times, or until the white starch is removed from the outside of the rice and you are left with unclouded water. While doing this, it helps to rub the grains of rice together in your hands.
Soak the rice in water for at least 5-6 hours, but overnight is best.
While the rice is steaming, open the unshaken can of coconut milk. Spoon the thick coconut cream from the top of the can into a bowl. There should be about 1/2 cup of coconut cream. Set aside.
Then add the remaining coconut milk from the can into a saucepan with 4 tbsp sugar, and 1/4 tsp salt. Stir, and warm over low heat for five to ten minutes. Do not allow to boil.
Add the cooked rice into a bowl and stir in the coconut milk sauce until all of the rice is coated. Set aside for 20 minutes, allowing the rice to soak in all of the sauce.
While the rice is absorbing the sauce, in the same saucepan, add the coconut cream, 2 tbsp sugar, and 1/4 tsp salt. Stir, and warm over low heat for five to ten minutes.
Peel and slice the mangoes.
Divide the rice and mango slices between four plates, top with the coconut cream sauce, and garnish with your choice of toasted sesame seeds, fried mung beans, lime zest, julienned kaffir lime leaves (my favorite!) and/or mint leaves.