I went to Thailand a few years ago and could not get enough mango sticky rice. The fruit was incredible matched with slightly sweet, gooey rice…YUM! Returning home I needed to make this recipe a staple of my own. Many online recipes call for rice steamers and a surprising number of cooking steps for a five ingredient dish. Eventually I found a simpler version and adapted it to make an easy, mango sticky rice dessert recipe. Although I am not typically a microwave cook, this recipe uses one of the fastest cooking tools in the kitchen.
- 1 c. glutinous (sweet) rice
- about 4 c. water plus more for soaking
- 1 can coconut milk
- 1/2 c. sugar
- Dash salt
- Fresh Mango, sliced
- Toasted sesame seeds (optional)
Start by soaking your rice for at least 30 minutes and up to overnight. Drain and rinse the rice with water a few times. Add enough water to cover the rice by 1/4 inch. Microwave covered on high for 10 to 12 minutes, string every 3 minutes. Meanwhile, heat coconut milk, sugar and salt on the stove to until the sugar is dissolved. Once rice is cooked, let stand for 10 minutes. Then pour coconut mixture over rice and stir to incorporate. Top with fresh, sliced mango and toasted sesame seeds and pair this delicious dessert with a Claiborne & Churchill Gewurztraminer.