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Mango sticky rice is a classic dessert made with rice, coconut milk, and mangoes. It is a perfect summer dish and is easy to make at home for anyone exploring Thai cuisine. The combination of creamy rice and juicy mango makes it special. It is usually served warm with chilled mango slivers. This dish is not as fancy as it sounds; it is easy to make; you just need to follow the right steps. This Thai dessert can be served for those who have sweet cravings and is perfect for hot days. If you are a beginner who is making this for the first time, the tips will surely help you.
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Use The Right Types Of Rice
Different types of rice dishes require varieties of grains. For making mango sticky rice, use that sticky rice ( also called sweet rice or glutinous rice ). These rice varieties are easily available in grocery stores, or you can also order them online. Don’t use basmati or regular white rice, as they lack the necessary stickiness and texture. Start by soaking the rice for at least 6 hours; this gives the rice a soft, sticky texture that is essential for even cooking. When the rice becomes slightly chewy and sticks together, they are ready to use.
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Steam Only, Not Boil
To meet the right texture requirement of the dish, always steam the soaked sticky rice. Boiling it like regular rice will leave it soggy or unevenly cooked. Once the rice has soaked for a few hours, drain it well and steam it using a classic bamboo steamer or a simple strainer lined with a clean muslin cloth. Now, place it over a pot of boiling water, cover it with a lid, and steam for about 20 to 25 minutes. Halfway through, you can flip the rice to make sure it cooks evenly. Steaming keeps the grains intact, soft, and sticky without turning mushy.
Use Warm Coconut Milk
Once your rice is steamed and ready, it’s time to mix in the coconut milk. Don’t heat the coconut milk on high or bring it to a boil. Just warm it gently in a small pan and add some sugar and a pinch of salt. Stir until the sugar melts. The salt helps balance the sweetness. When the coconut milk is warm, not hot, pour it over the hot rice. Now, cover and let the rice soak up the milk for 20–30 minutes. This step makes the rice rich and flavourful. Save a little coconut milk to drizzle on top before serving.
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Choose Sweet, Ripe Mangoes
The mango is the hero of this dish, so choose carefully. Look for mangoes that are fully ripe, naturally sweet, and juicy. Avoid ones that are too firm or sour, as they won’t go well with the creamy rice. Varieties like Alphonso, Kesar, or any local sweet mango will work well. Peel the mango and slice it thinly. Some people like to fan out the slices next to the rice. You can also chill the mango beforehand so that it gives a nice contrast with the warm rice. Always taste the mango before serving to make sure it’s sweet enough.
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Use Sesame Seeds Or Mung Beans As Toppings
A small crunch on top can take this dessert to another level. Toasted white sesame seeds are a traditional choice. Just dry roast them in a pan for a few minutes until they turn golden. Sprinkle them on top just before serving. If you want to try something different, use yellow mung beans. Soak them for a few hours, drain well, and deep fry them until crisp. These crunchy toppings add a nice contrast to the soft rice and juicy mango. They also make the dish look more appealing and give a little extra bite with every spoonful.
