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The Ultimate Easy & Authentic Thai Mango Sticky Rice (Rice Cooker Friendly)

A serving of sweet sticky rice molded into a dome next to fresh, sliced mango, showcasing the classic mango sticky rice dessert.

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Make classic Thai Mango Sticky Rice at home using a rice cooker for simple preparation. This recipe features sweet glutinous rice, a creamy coconut sauce, and ripe mangoes for a comforting Asian dessert.

Ingredients

Scale
  • 1 cup glutinous rice (sticky rice)
  • 2 ripe mangoes (Nam Dok Mai or Honey variety recommended)
  • 1 cup coconut milk
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • Sesame seeds or toasted mung beans for garnish (optional)

Instructions

  1. Rinse the glutinous rice thoroughly until the water runs clear. Soak the rice in water for at least 4 hours, or preferably overnight. Drain the soaked rice well.
  2. Cook the drained sticky rice in a rice cooker according to the manufacturer’s instructions, using slightly less water than you would for regular rice, or steam it until tender.
  3. While the rice cooks, prepare the coconut sauce. In a small saucepan, combine the coconut milk, sugar, and salt. Heat over medium-low heat, stirring until the sugar and salt dissolve completely. Do not boil.
  4. Once the rice is cooked, transfer it to a bowl. Pour about two-thirds of the warm coconut sauce over the hot sticky rice. Stir gently to combine, cover the bowl, and let it sit for 15 to 20 minutes to allow the rice to absorb the liquid and become creamy.
  5. Slice the ripe mangoes.
  6. To serve, place a portion of the sweet sticky rice on a plate. Arrange the sliced mango next to the rice. Drizzle the remaining coconut sauce over the rice and mango. Garnish with sesame seeds or toasted mung beans, if using.

Notes

  • For a richer sauce, use full-fat coconut milk.
  • If you do not have a rice cooker, you can steam the soaked rice for about 20-25 minutes until tender.
  • This dessert is naturally gluten free and vegan if you avoid any non-vegan garnishes.

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