Mango Sticky Rice Recipe - Easy and Delicious Thai Dessert

My favorite way to eat fresh mangoes is with sticky rice. This iconic Thai dessert is one of the most delicious things in the world. Traditionally, it can take up to two days to make, but I have a method that will allow you to make it in just one hour. This makes it suitable for a weeknight dinner or even a last-minute dessert for a party. And the best part? It's completely vegan and free of most allergens, making it a go-to crowd-pleasing dessert. So let's talk about sticky rice, also known as glutinous rice or sweet rice. It has a different starch composition compared to other rices, which gives it that sticky texture. You can find glutinous rice at all Asian grocery stores. Traditionally, the rice needs to be soaked in cold water for a minimum of four hours, but preferably overnight. Then, it is cooked by steaming, which can take up to two days in total. However, with my method, we'll be making the sticky rice in the microwave, cutting down the process to under 30 minutes, soaking time included. To start, you'll need: - 1 1/2 cups glutinous rice - Cold water - 400 ml (14 fluid ounces) full-fat coconut milk - 3/4 cup sugar - 3/4 teaspoon salt - 1/2 pandan leaf (optional) - 1 1/2 teaspoons cornstarch - 1 tablespoon sugar - 1/4 teaspoon salt - Fresh mangoes - Toasted sesame seeds (optional) To cook the sticky rice in the microwave, first wash the rice by filling a large microwave-safe bowl with cold water and vigorously swishing the grains. Repeat this process until the water becomes clear. Then, pour over boiling hot water, cover the rice, and let it soak for 15 minutes. While the rice is soaking, prepare a coconut infusion by adding the remaining coconut milk to a small pot along with sugar, salt, and pandan leaf (if desired). Simmer the mixture to dissolve the sugar, then set it aside. After 15 minutes, drain off most of the water from the rice, leaving just enough so that the water is level with the top of the rice. Cover the bowl with a plate and microwave on high power for seven minutes. If the rice is still al dente, microwave for an additional two to three minutes. Fluff up the rice with a fork and pour in the prepared coconut infusion while the rice is still hot. Stir to coat the rice and let it rest for 30 minutes. In the meantime, prepare the salted coconut sauce by combining a small splash of coconut milk with cornstarch until smooth. Add this mixture back into the rest of the coconut milk along with sugar and salt. Cook over medium-low heat until the sauce thickens, then set it aside. Once the rice has absorbed all the coconut milk, assemble the dish by placing the sticky rice on a serving plate. Arrange mango slices on top and spoon over the salted coconut sauce. Finish with a sprinkle of toasted sesame seeds if desired. And there you have it - delicious mango sticky rice in just one hour! If you don't have fresh mangoes, you can still enjoy the rice and sauce with mango ice cream for a delightful dessert. Try this recipe today and experience the mouthwatering combination of sweet and salty flavors in this classic Thai dessert.