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Mango sticky rice

Warm coconut rice, cold mango, and a pinch of salt on top.

Mango sticky rice
Photo: Dennis Wong from Hong Kong, Hong Kong, CC BY 2.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

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How to make mango sticky rice

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

The real thing

60 minutes · serves 4 · Medium

What you need

  • 300g glutinous rice, soaked 4 hours
  • 1 tin coconut milk
  • 80g sugar
  • 1/2 tsp salt
  • 2 ripe mangoes
  • 1 tbsp toasted sesame or mung beans

What you do

  1. 1Drain the soaked rice and steam it in a lined steamer for 25 minutes, until translucent. Boiling it will not do.
  2. 2Warm three quarters of the coconut milk with the sugar and salt until dissolved — do not boil it.
  3. 3Pour it over the hot rice, stir once, cover, and leave 30 minutes. It looks far too wet. It will not be.
  4. 4Slice the mango. Salt the reserved coconut milk a little more and spoon it over at the table.

Faster, with pudding rice

35 minutes · serves 2 · Easy

What you need

  • 150g pudding rice
  • 1 tin coconut milk
  • 60g sugar
  • Pinch of salt
  • 1 mango

What you do

  1. 1Simmer the rice with half the coconut milk, 200ml water and a pinch of salt for 20 minutes.
  2. 2Sugar and most of the rest of the coconut milk in, cooked 5 more minutes.
  3. 3Rest 10 minutes. Mango alongside, the last of the coconut milk over.