Thai sticky rice with mango

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.



200 g (7 oz/1 cup) glutinous (sticky) rice

170 ml (5½ fl oz/⅔ cup) coconut milk

1 tablespoon grated palm sugar (jaggery) or soft brown sugar

2 large ripe mangoes

170 ml (5½ fl oz/⅔ cup) coconut cream mixed with ¼ teaspoon salt, to garnish


1. Put the rice in a bowl and pour in cold water to come 5 cm (2 inches) above the rice. Soak for at least 3 hours, or overnight.

2. Drain and transfer to a steamer lined with a double thickness of muslin. Spread the rice in the steamer. Bring the water in the bottom of the steamer to a rolling boil. Taking care, set the rice over the water. Lower the heat, cover and steam for 20–25 minutes, or until the rice swells and is glistening and tender. The cooking time will vary depending on the soaking time. Check and replenish the water every 10 minutes or so. When the rice is cooked, tip it onto a large tray and spread it out to help it cool quickly.

3. While the rice is cooking, stir the coconut milk, sugar and ½ teaspoon salt in a small saucepan over low heat until the sugar has dissolved. As soon as the rice is cooked, use a wooden spoon to gently mix it in with the coconut milk. Set aside for 15 minutes.

4. Peel the mangoes and slice off the two cheeks from each, removing as much flesh as you can in large pieces. Avoid cutting close to the stone where the flesh is fibrous. Slice each cheek lengthways and crossways into cubes.

5. Arrange the mango on a serving plate. Spoon a portion of the sticky rice near the mango and spoon the coconut cream garnish over the rice.