Sticky Rice!!! If you haven’t tried it, you’re missing out! It’s such a unique dessert. I mean, it’s basically just rice and fruit, yet it’s deliciously sweet and just as satisfying as any other dessert.
A lot of people, including me once upon a time, are thrown off by the idea of making sticky rice because it often involves complicated or time consuming methods or equipment that wouldn’t be found in an ordinary kitchen.
This sticky rice recipe doesn’t involve steaming the rice, rice cookers or a bunch of hands on time. The rice is soaked in coconut milk for 8 hours which cuts back on cooking time and allows the rice to soak in extra flavor. If you make this recipe, I recommend letting it soak right before bed so you can wake up to being all set to go. Letting it soak longer than 8 hours is also no big deal.
Once it’s soaked, all you have to do is cook the rice for 15 minutes and then let it cool covered for another 15 minutes. Not too shabby!!
I top it with fresh mango, toasted coconut and toasted black and white sesame seeds. So yummy! The sweet, sticky rice is great on its own but, I must say, the mango, toasted coconut and sesame seeds really take it over the top!
I strongly encourage you to try this recipe out! When you do, don’t forget to snap a photo and tag @bunnysbite so I can see your results!!
Mango Coconut Sticky Rice (V/GF)
This sticky rice recipe is easier than most and produces just as great of results if not better!
Ingredients
- 1 15 oz can coconut milk
- 1 1/2 cups Thai sweet rice (also called "sticky" or "glutinous" rice)
- 3 tbsp coconut sugar
- 1 1/4 tsp salt
- 1-2 ripe mangoes , skins removed and flesh chopped
- 1/2 cup shredded coconut
- 1/4 cup black sesame seeds
- 1/4 cup white sesame seeds
Instructions
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Pour coconut milk into a large bowl. Fill empty can with water and add to coconut milk. Whisk to combine. Add rice, cover, and let sit at room temperature 8–12 hours.
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Strain rice over a bowl and reserve ¾ cup of the liquid.
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In a large saucepan, bring rice, sugar, salt, and reserved liquid to a simmer in saucepan over medium-high heat. Stir until sugar dissolves. Reduce heat to low, cover, and cook until liquid is absorbed, 15–25 minutes.
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After, 15 minutes, uncover and scrape a spoon against bottom of pan to make sure rice isn’t sticking and all liquid is gone. If there’s still liquid, continue to cook it until the liquid is absorbed.
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Remove from heat and let sit, covered, for 15 minutes. Then, fluff the rice with a fork and separate into smaller clumps. The rice will be very sticky so it shouldn't separate into individual grains.
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While rice is cooling, toast the coconut and sesame seeds. Place them on a parchment lined baking sheet in a even, spread out layer and bake in the oven at 325 degrees F for 5-10 minutes. After a few minutes of baking, give the coconut shreds and sesame seeds a little stir. You want to bake them until the coconut is slightly golden and sesame seeds are fragrant.
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Serve rice warm and top with toasted coconut, sesame seeds and fresh mango. Enjoy!
Need more sweets? Check out my Maple Mango Pecan Cookies, Mango Coconut Chia Pudding and my Tahini Banana Brownies (my fav!!!)!
