Homemade Mango Coconut Rice
The rice is chewy and rich, having soaked up a velvety coconut sauce that balances salt and sugar in that addictive way only Southeast Asian sweets do. When you catch that first scent of sweet coconut milk mingled with the floral aroma of a honey mango, it’s impossible not to smile.
Ingredients
- 1 ½ cups Thai glutinous white rice
- 1 can 13.5 oz full-fat coconut milk
- ½ cup granulated sugar or chopped palm sugar
- ¾ tsp salt
- 2 large ripe mangoes peeled and sliced
- 1 tbsp toasted sesame seeds
Instructions
- Soak the rice in plenty of water for at least 4 hours or overnight.
- Drain and rinse the rice. Steam in a steamer basket lined with cheesecloth for 22–25 minutes until tender and translucent.
- In a small saucepan, combine coconut milk, sugar, and salt. Heat over medium until sugar dissolves. Do not boil.
- Place the hot steamed rice in a bowl and pour 1 cup of the coconut mixture over it. Stir gently, cover, and let stand for 20 minutes.
- Keep the remaining coconut sauce for serving (warm it slightly if it thickens too much).
- Plate a mound of the coconut rice next to the sliced mango. Drizzle with the reserved sauce and garnish with toasted sesame seeds.