Sticky rice is a dessert made in Thailand, traditionally with glutinous rice, coconut milk and fresh mango.
| Level: | Intermediate |
| Total: | 10 hr 40 min |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- 1 1/2 cups glutinous sweet rice
- Two 13.5-ounce cans unsweetened, whole coconut milk
- 1/2 cup granulated sugar
- 1/4 cup dark brown sugar
- 1 teaspoon kosher salt
- 1 tablespoon unsalted butter
- 2 tablespoons sesame seeds
- 1 large mango, slightly underripe, peeled, pitted and cut into 30 thin slices
- Zest and juice from 1 small lime
Instructions
- Put the rice in a large strainer inside a large bowl and rinse the rice repeatedly in cold water until the water is clear (not cloudy with starch). Cover the rice with cold water and cover the bowl with plastic wrap. Refrigerate the rice overnight.
- Place the rice in a sieve or steam basket over a pot of simmering water. (The water should be at the level of a double boiler so it creates steam but no water actually touches the rice as it cooks.) Cover the pot to trap the steam. Cook until the rice is tender, 35 to 40 minutes. You can test by pressing a few grains between your fingers or, better, tasting a few grains. Transfer the rice in an even layer to a baking sheet. Cover loosely. Leave at room temperature.
- In a medium saucepan, simmer and reduce the coconut milk by about half, 25 to 30 minutes. Stir in the granulated sugar, brown sugar and salt and simmer until the sugar dissolves, a few minutes more. Transfer the cooked rice to a large bowl. Remove the sugar mixture from the heat, then add it to the bowl with the cooked rice and allow the mixture to cool for 10 minutes. Gently combine the rice with the coconut mixture while breaking up the larger clumps of rice. Let it sit until the liquid is absorbed by the rice, at room temperature for 1 hour or up to overnight in the refrigerator.
- In a small pan, melt and lightly brown the butter over medium heat. Add the sesame seeds and immediately remove the pan from the heat, tossing to toast and coat the sesame seeds with the butter, 1 minute. Drain.
- Toss the mango slices with about 1 teaspoon of the lime juice and set aside.
- Using an ice cream scoop or a cup measure, mold the rice mix into individual bowls. Alternatively, mold onto 1 large serving platter. Top with the lime zest, remaining lime juice, mango slices and toasted sesame seeds.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 593 |
| Total Fat | 31 g |
| Saturated Fat | 26 g |
| Carbohydrates | 77 g |
| Dietary Fiber | 2 g |
| Sugar | 32 g |
| Protein | 7 g |
| Cholesterol | 5 mg |
| Sodium | 334 mg |
Reviews
This was SOOOO good – it rivaled any restaurant version! I halved the recipe because it’s only my husband and I, and it still made enough for 4 servings.
Oh my goodness! This is definitely worth the time that it takes. The hands on part doesn’t take that long and I always have other things to do during the simmering and steaming times. I had to simmer the coconut milk a little longer than the recipe suggested for it to reduce to half. I wonder if black rice could be used?
ICAG! The best to happen to The Kitchen and the home cook. This dessert is fantastic!!!! I was afraid it was too much sugar as I don’t like sweet, sweet things; but it was perfect.
So easy to make and fantastic flavors!
Does this need to be refrigerated after it’s cooked?
This dish is so delicious!!