Coconut Sticky Rice with Mango

[Photograph: Carrie Vasios]

Check out other recipes from Serious Entertaining: Southeast Asian-Inspired Summer Dinner ยป

Adapted from Hot Sour Salty Sweet by Jeffrey Alford and Naomi Duguid.

The traditional way to steam sticky rice is in a conical steamer basket; other stove top methods can be used. I've included the directions for a microwave, but use the method of your choice.

Coconut Sticky Rice with Mango

About This Recipe

Yield:serves 4
Active time:20 minutes
Total time:1 hour 20 minutes, plus overnight for soaking rice


  • 1 1/2 cups sticky rice
  • 1 cup unsweetened coconut milk
  • 1/2 cup turbinado sugar
  • 1/2 teaspoon salt
  • 2 mangos, sliced
  • 8 mint leaves, optional, for garnish


  1. 1

    Put sticky rice in a small bowl and cover with cold water. Let soak overnight, then drain.

  2. 2

    Place sticky rice in a microwave safe bowl. Cover with four cups of cold water. Cover bowl with a plate. Microwave rice for 3 minutes, then stir. Continue to microwave and stir in three minute intervals until rice is fluffy and sticky and has absorbed all the water, about 10-12 minutes.

  3. 3

    Place coconut milk in a medium saucepan. Turn heat to medium and cook until milk is heated through but not boiling. Add sugar and salt and stir until both are dissolved.

  4. 4

    Move rice to a large bowl. Cover with coconut milk and stir until rice begins to absorb liquid. Let rice stand for one hour, stirring occasionally.

  5. 5

    To serve, top rice with pieces of mango. Garnish with mint if desired.

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