Thai Sticky Rice

  • 1 1/2 c. glutinous sweet rice
  • 1 (13.5-oz.) can coconut milk, divided
  • 1/2 c. water
  • 2/3 c. granulated sugar
  • 1/4 tsp. kosher salt
  • 2 large mangoes, peeled and cubed
  • Toasted sesame seeds


  1. Using a fine mesh strainer, rinse rice. 
  2. Add rice, 1 cup coconut milk, and water to a medium pot and let soak for 30 minutes.
  3. Bring pot to a boil over high heat, then reduce to low heat.
  4. Simmer, covered with lid slightly ajar, until rice is tender and water has been fully absorbed, 9 to 10 minutes. 
  5. Meanwhile, in another medium pot over medium heat, bring remaining coconut milk and sugar and salt to a boil over medium heat. Stir until sugar is dissolved and continue to cook until mixture bubbles vigorously and is slightly thickened, about 3 minutes. 
  6. Pour ½ cup warm coconut mixture over rice and gently stir to combine. Let sit until coconut milk is absorbed and rice has cooled to room temperature, about 30 minutes, up to 2 hours. 
  7. When ready to serve, place rice on serving dish with mango. Pour remaining sauce over rice and top with sesame seeds.

Credits: Delish

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