Thai Style Mango Sticky Rice
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Thai Style Mango Sticky Rice Recipe
Updated August 2025
This easy dessert is comforting and delicious!. The hardest thing about this recipe is soaking the rice – it is best to do it overnight, so you will have to plan ahead. Steaming time of the rice will depend on how strong your simmering temperature is, so start with the lowest time indicated and test until grains are tender. If you prefer a deeper sweet flavour, swap out the white sugar for brown sugar. Find the ripest mangos available and enjoy this tropical rice dessert dish.
Ingredients
- 1 1/2 cups glutinous rice
- 1 2/3 cups Farm Boy™ Organic Coconut Milk
- 1/4 cup sugar plus 6 Tbsp
- 1/4 tsp salt
- 3 ripe Ataulfo mangoes peeled and cut into thin slices
- mango slices and/or toasted sesame seeds for garnish
Directions
- In a small bowl, rinse rice with cold water until water runs clear. Cover rice with water and soak for 6 hours or overnight.
- Drain rice.
- Set up a pan with a steamer basket over simmering water. Line steamer basket with cheesecloth or clean dish towel. Place rice on towel, spreading it so it's level.
- Cover pan with lid and steam for 40-60 minutes, or until tender. Make sure your pan doesn't run out of water, and refill as necessary while steaming.
- While rice is steaming, place 1 cup Farm Boy™ Organic Coconut Milk, 1/4 cup sugar, and salt in a small saucepan. Bring to a boil and stir until sugar and salt has dissolved. Reserve.
- When rice is done cooking, transfer it to a medium bowl and add the coconut milk mixture.
- Stir gently and let rice stand, covered, until it absorbs the coconut milk mixture, about 20 minutes.
- While rice is resting, in the small saucepan, place remaining 2/3 cup Farm Boy™ Organic Coconut Milk and 6 Tbsp sugar. Bring to a boil and cook until slightly thickened.
- Divide rice and sliced mango amongst plates. Drizzle with thickened sauce.
- Garnish with mango slices and/or sesame seeds and serve.