Red Meat Allergy Friendly Sticky Rice with Mango (Khao Niao Mamuang)
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups glutinous (sweet) rice
- 1 can (13.5 oz) full-fat coconut milk, divided
- 3 tbsp granulated sugar, divided
- ¾ tsp kosher salt, divided
For serving
- 2 ripe mangoes, peeled and sliced
- 1 tsp toasted sesame seeds (optional)
Instructions
- 1
Place the glutinous rice in a large bowl, cover with cold water by at least 2 inches, and soak for at least 30 minutes (or up to 4 hours). Drain through a fine-mesh strainer.
- 2
Fill a medium saucepan with 2 inches of water and bring to a boil over medium-high heat. Line a steamer basket with a double layer of cheesecloth or a clean kitchen towel, spread the drained rice in an even layer, and set the basket over the boiling water. Cover and steam for 20–25 minutes, until the rice is translucent, tender, and slightly sticky when pressed between two fingers.
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