Sticky Rice and Mangoes Recipe

Thailand is special to our family because my husband spent time as a missionary over there. While there, he picked up a few good recipes. On our very first date, he made me this simple and delicious dessert. It is a favorite of ours! He has graciously helped put together this tutorial.

Sticky Rice and Mangoes


  • 3-4 cups sticky (glutinous) rice
  • 1 15 oz. can of coconut milk
  • 1 c. sugar
  • 1 t. cornstarch
  • 4 mangoes


    • Rinse sticky rice with a bowl of water and drain water. Repeat three times.
    • Fill bowl with enough water to generously cover the rice and soak for four hours.
    • Drain water and place rice in traditional Thai rice steaming basket.

    • Boil water in pot and then place basket of rice with a lid over it on top of the pot and steam for for 15 minutes*
    • Flip rice over and steam an additional 15 minutes. Remove from heat.

    • Meanwhile, heat coconut milk and sugar over medium heat, stirring constantly until it comes it to a boil; then remove it from the heat.
    • Mix half of coconut milk/sugar mixture with the steamed rice in a serving bowl.
    • Add 1 t. cornstarch to the remaining coconut milk mixture and return it to the stove,  cooking on low heat for 5 more minutes, stirring constantly. Remove sauce from heat.
    • Peel and dice mangoes.
    • Serve dessert with sticky rice on the bottom, diced mangoes in the middle, and coconut milk sauce drizzled on top.

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