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How To make Glutinous Rice with Mangoes

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3 c Glutinous rice

SEASONINGS:

1 1/2 c Coconut cream
1/2 c Sugar
1 ts Salt

SAUCE:

1 1/4 c Coconut cream
2 tb Sugar
1/4 ts Salt
6 ea Ripe mangoes, well chilled

GARNISH:

2 tb Sesame seeds, toasted
Soak the rice in cold water for 2 hours. Drain. Line a steamer with cheesecloth, heat steamer & lay rice on the cheesecloth. Steam for 30 minutes or until cooked through. The rice will become glossy. Mix the SEASONINGS ingredients in a large bowl & gently mix in the hot steamed rice. Cover tightly & let soak for 30 minutes to absorb the coconut flavour. Blend the SAUCE ingredients in a pot & heat until it just reaches the boiling point. Let cool. Peel the mangoes, slice lengthwise & remove the pits. Divide the rice among 6 plates. Place mango slices on top & cover with the sauce. Sprinkle with the sesame seeds & serve.

How To make Glutinous Rice with Mangoes's Videos

Mango Sticky Rice in just one hour

It's the most wonderful time of the year: mango season! If you've never had Mango Sticky Rice before, then you are missing out. It's, hands down, one of the most delicious things in the world. There's a reason why it's the most popular dessert in Thailand.

Rich coconut sticky rice meets fragrant ripe mango plus a salted coconut sauce to tie it all together.

My version takes just one hour to make, compared to the traditional method which can take up to two days. It's the perfect summer party dessert. Oh, it also just happens to be completely vegan and free of most allergens. That means everyone can enjoy it.

If you make this recipe, tag me on Instagram!


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Mango Sticky Rice
(Makes ~6 servings)

Coconut Sticky Rice
- 1-1/2 cups (310g) glutinous rice (also called sticky rice or sweet rice)
- 1 can (400 mL / 14 fl. oz) full-fat coconut milk, reserve 1/2 cup (120mL) for coconut sauce
- 3/4 tsp (4.5g) fine sea salt / table salt (1-1/2 tsp Diamond Crystal kosher salt)
- 150g (3/4 cup) sugar
- 1/2 fresh pandan leaf (optional)

Salted Coconut Sauce
- 1-1/2 tsp (4.5g) cornstarch
- 1/4 tsp (1.5g) fine sea salt / table salt (1/2 tsp Diamond Crystal kosher salt)
- 1 tbsp (13g) sugar

To Serve
- 3-4 ripe mangoes OR mango ice cream
- Toasted sesame seeds (optional)

Coconut Sticky Rice
1. Wash rice thoroughly. Drain off excess water. Soak rice in boiling hot water. Cover the bowl with a plate and soak for 15 minutes.
-- Make Coconut Infusion --
2. Drain off most of the hot water, leaving just enough to be exactly level with the top of the rice.
3. Cover the bowl. Microwave on high power for 7 minutes. Remove from microwave (careful, will be very hot). Fluff up rice with a fork. Give it a taste. If it’s tender, then it’s ready. If it still has a hard chalky centre, microwave for another 2-3 minutes (covered), until tender and cooked.
4. While the rice is still hot, pour over the coconut infusion (see below). Gently stir together. Cover the bowl again and let rest for 30 minutes or until all the liquid has been absorbed into the rice. Halfway through the resting time, give it a another stir to redistribute any liquid.
-- Make Salted Coconut Sauce, Peel Mangoes --

Coconut Infusion
1. Pour out 1/2 cup (120 mL) coconut milk from the can and reserve for later.
2. Add remaining (280 mL) coconut milk to a small pot. Add sugar, salt, and if using, pandan leaf.
3. Heat on medium until gently simmering and all the sugar is dissolved. Turn off the heat and keep warm until ready to use. If the mixture cools down before the rice is ready, re-heat over a low flame while rice is cooking in the microwave.

Salted Coconut Sauce
1. With the reserved 1/2 cup of coconut milk, add a small splash (1 tsp) to the cornstarch. Stir together until lump free. Add cornstarch mixture back to coconut milk, along with salt and sugar.
2. Pour mixture into the same pot as before. Cook over low heat, stirring constantly, until the sauce thickens enough to coat a spoon or spatula. Pour into a serving container and set aside until ready to serve.

Assemble
1. Peel mangoes and slice off mango cheeks. Cut mango into slices.
2. Add sticky rice to serving plate. Arrange mango slices neatly. Spoon over coconut sauce. Finish sprinkle of sesame seeds (optional). Enjoy!

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Chapters
00:00 Intro
00:58 Sticky Rice
01:47 Wash & Soak Rice
02:30 Make Coconut Infusion
03:32 Cook Rice
04:34 Make Salted Coconut Sauce
04:55 Finish Rice
05:20 Perfectly ripe mango, guaranteed
06:18 Assemble Dish
06:46 This'll make you hungry
07:19 No mango, no problem (mango sundae)
07:40 Sticky Rice: Steam vs. Microwave

Sticky Rice With Mango Recipe - How To Make Sticky Mango Rice - Mango Recipes - Varun Inamdar

Learn how to make Sticky Mango Rice from The Bombay Chef - Varun Inamdar on Rajshri Food.

Sticky rice with Mangoes is a Thai dessert recipe made with glutinous rice, fresh mango and coconut milk. Try this rice recipe with mangoes at home and let us know your feedback in the comments below.

Ingredients:
1 cup Thai glutinous rice
2 cups water
1 cup coconut milk
1/2 cup sugar
1/4 tsp salt
1 tbsp cornstarch
2 ripe mangoes, diced/ sliced
1 tsp Black Sesame seeds, for garnish
Mint leaves

Method of preparation:
In a vessel add glutinous rice, water, and salt. Cook it for 20 - 25 minutes on medium flame.
When the rice is halfway cooked lower the flame and transfer half the quantity of coconut cream mixture on to the rice.
Give it a mix and allow the rice to cook till it's completely well done.
Check the rice in intervals and stir it once or twice so that it doesn't stick to the bottom.
Our sticky rice is ready to plate.
Lace the top of the rice with little-sweetened cream.
Top it with some black sesame seeds.
Place mango and garnish it with mint leaves.

Method for Coconut Cream Mixture:
In another pan add coconut cream, water, and sugar. Give it a mix and allow the sugar to dissolve completely.
Once the coconut milk comes to a roll boil, make a slurry using cornstarch.
Add the slurry mixture and keep on stirring constantly, so that it doesn't stick to the base.
Once the coconut cream is nice and thick, turn the flame off.

Method of preparation for Slurry:
In a bowl add cornstarch, cold water.
Give it a nice mix and ensure that there are no lumps formed.
Add the mixture to the milk.

Our Sticky Rice With Mangoes is ready.

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Host: Varun Inamdar
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EASY and QUICK Thai Mango Sticky Rice recipe - Rice Cooker Recipe

EASY & Quick Mango Sticky Rice ⬇️⬇️ Ingredient list
It is now mango season in Thailand! Today, we are sharing with you our all-time favorite Mango Sticky Rice recipe to try making at home. This simple recipe use a rice cooker and does not require soaking the sticky rice.

*INGREDIENTS* - 3 Servings
► Coconut Milk Sticky Rice
250g Sticky rice
200ml Water
150ml Coconut milk (Aroy - D brand)
40g Sugar
½ tsp. Salt
► Making the Coconut Cream Sauce
200ml Coconut milk (Aroy - D brand)
1/4 tsp. Salt
2 tsp. Rice flour
► 2 Ripe Mangoes ( your favorite types of mangoes - ripe & sweet)
in this video, we are using Nam Dok Mai mangoes
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CHAPTERS
00:00 Intro
00:29 Preparing the Sticky Rice
01:54 Coconut Milk for the Sticky Rice
03:06 Making Coconut Milk Sticky Rice
04:32 Making the Sauce
05:27 Preparing the Mangoes
06:38 Serving and How to enjoy

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*ส่วนประกอบ* - สำหรับ 3 เสิร์ฟ
►ทำข้าวเหนียวมูน
ข้าวเหนียวเขี้ยวงู 250 กรัม
น้ำเปล่า 200 มิลลิลิตร
กะทิ 150 มิลลิลิตร
น้ำตาลทราย 40 กรัม
เกลือ ½ ช้อนชา
► น้ำกะทิราดหน้า
กะทิ 200 มิลลิลิตร
เกลือ 1/4 ช้อนชา
แป้งข้าวจ้าว 2 ช้อนชา
►มะม่วงน้ำดอกไม้ 2 ลูก
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►Thai Dessert - Sweet Sticky Rice with Longan and Coconut Milk


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Sweet Sticky Rice With Coconut And Mango {Khao Niaw Mamuang}

Sticky Rice With Mango or Khao Neaw Mamuang in Thai is arguably the most famous dessert in Thailand. This dessert is rich with coconut infused glutinous rice and the natural sweetness of Thai mangoes. A great dessert to finish with any Thai meal. So, if you are going to try making this dessert, then, I’d recommend you use the “Nam Dawk Mai” mango variety which are in season now.

Ingredients

2 Large Ripe Mangoes (sliced or diced)
1 Cup/225grams Glutinous Rice, soaked overnight & drained
3/4 Cup Coconut Milk
1 tsp Sea Salt
3 to 4 Tbsp of Cane Sugar
2 Pandan Leaves, knotted
Toasted Mung Beans, optional

Coconut Cream
1/2 Cup Coconut Milk
1 Tbsp Cane Sugar
1 1/2 tsp Corn Starch
A Pinch of Sea Salt

For full recipe, please visit my blog: or at

Mango sticky rice ????????????

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