mango sticky rice Recipe - Homemade American

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Rinse and Soak Rice: Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 2 hours, or preferably overnight.
Steam the Rice: Drain the soaked rice. Place the rice in a steamer basket lined with cheesecloth or a clean kitchen towel. Steam for 20-25 minutes, or until the rice is cooked through and translucent.
Make the Coconut Milk Sauce: While the rice is steaming, combine 1 cup of coconut milk, sugar, and salt in a saucepan. Heat over medium heat, stirring until the sugar dissolves and the mixture is warm but not boiling.
Combine Rice and Sauce: Pour the warm coconut milk mixture over the cooked rice in a bowl. Gently stir to combine. Let the rice sit for 10-15 minutes, allowing it to absorb the coconut milk.
Make the Coconut Cream (optional): In a small saucepan, combine the remaining ¾ cup of coconut milk with a pinch of salt. Heat gently until warmed through, but do not boil.
Assemble and Serve: Place a portion of the sticky rice on a plate. Arrange mango slices alongside the rice. Drizzle with the warm coconut cream (if using) and sweetened condensed milk (if using). Garnish with toasted sesame seeds, if desired. Serve immediately.

For best results, use good quality glutinous rice.
Adjust the amount of sugar to your preference.
If you don’t have a steamer, you can cook the rice in a rice cooker using the ‘glutinous rice’ or ‘sticky rice’ setting. Alternatively, you can cook it on the stovetop, but steaming is recommended for the best texture.
The coconut cream is optional, but adds a lovely richness.
Leftover sticky rice can be stored in the refrigerator for up to 2 days. Reheat gently in the microwave or steamer.