We’ve shared our love of Thai sticky rice before and this specialty of Thai mango sticky rice is just further proof.
Traditionally, sweet sticky rice, also known as glutinous rice, is served as a side dish for a variety of entrées. The sweet glutinous rice is sticky because of its high amylopectin content unlike other rice types, such as basmati rice.
In addition, Thai sweet rice can be enjoyed with simple fruits like mango, which other rice dishes don’t always pair well with. The sweet nature of the rice makes a combination like this mango and sticky rice incredibly tasty.
We love eating mango sticky rice as a simple, yet scrumptious vegetarian meal. While making sticky rice requires a slightly different process than making other types of rice, the end result is worth it. The sticky consistency of the rice is lovely with the silky, tropical mango slices.
The best part is that you can make the Thai sticky rice ahead of time and simply slice up the mango when you’re ready to enjoy this mango sticky rice recipe.
Cook time: 20 Minutes
Prep time: 10 Minutes
Idle time: 4 Hours
- 3 cups Thai sweet rice
- 3 cups cold water
- 4 mangoes peeled and cut into slices
- Soak the sweet rice in a large bowl of water for 4 hours or overnight, if possible.
- To a steamer pot, add 3 cups of water. Turn on the stove to high heat and bring the water to a boil.
- Drain the soaking liquid from the rice and transfer the rice to the bamboo steamer basket. Set the basket in the pot, cover the pot with a lid, and cook for 10 minutes.
- After 10 minutes, remove the steamer basket and give it a squeeze to help loosen the rice. Flip the rice once and transfer the basket to the pot again, cover, and steam-cook for another 10 minutes until the rice is tender and sticky.
- When ready to serve, scoop a heaping mound of rice onto each of the 4 serving plates, then arrange slices from each mango onto each plate, overlapping the rice.