Thai Mango Sticky Rice in 10 Minutes

Mary

Feb 21

Mango sticky rice is one of Thailand’s most famous and beloved desserts. Traditionally, it takes time to prepare, but with this quick and easy 10-minute method, you can enjoy this delicious treat at home with minimal effort!

Mango slices with sesame seeds, sticky rice topped with nuts, and strawberries. Served on a speckled plate with a sauce cup, garnished with flowers. — A beautifully plated mango sticky rice dessert featuring creamy coconut milk, topped with sesame seeds and garnished with fresh strawberries and delicate flowers.

Ingredients:

1 cup glutinous (sticky) rice
1 ripe mango, sliced
1 cup coconut milk
2 tablespoons sugar
1/4 teaspoon salt
1 teaspoon cornstarch (optional, for thickening)
Sesame seeds or mung beans (for garnish, optional)

Step-by-Step Instructions:

1. Quick-Cook the Sticky Rice

Instead of steaming, use a microwave method for faster results:

Rinse 1 cup of glutinous rice under cold water until the water runs clear.
Place the rice in a microwave-safe bowl and add 1 1/4 cups of water.
Cover with a microwave-safe lid or plate and cook on high for 5-7 minutes.
Check if the rice is tender—if not, add a tablespoon of water and cook for another 1-2 minutes.

2. Prepare the Coconut Sauce

In a small saucepan, heat 1 cup of coconut milk over medium heat.
Stir in 2 tablespoons of sugar and 1/4 teaspoon of salt, stirring until dissolved.
(Optional) Mix 1 teaspoon of cornstarch with a tablespoon of water and add it to the sauce to slightly thicken.

3. Assemble the Dish

Pour half of the coconut sauce over the cooked sticky rice and mix well.
Let it sit for 2-3 minutes to absorb the flavors.
Serve the rice alongside fresh mango slices.
Drizzle the remaining coconut sauce on top and sprinkle with sesame seeds or mung beans for extra texture.