Microwave Mango Sticky Rice

A delicious dessert with its roots in Southeast Asia, Mango Sticky Rice is both
gluten-free and dairy free. Made quick and easy in the microwave.

Servings:

Author:

Prep Time
45 minutes

Cook Time
7 minutes

Dessert

Asian Asian-American

coconut Dairy-Free Gluten-Free Mango Sticky Rice Thai Dessert

🧂 Ingredients

½ cup unsweetened shredded coconut

Toast and reserve for garnish.
1½ cups Thai sticky rice

Three Ladies Thai Glutinous Rice or Sweet (Glutinious) Rice from Koda Farms
1 can 13.5-ounce full-fat coconut milk
¼ cup sugar + 1-2 tablespoons

Sweeten to taste, if you have a sweet tooth, add additional 1 tablesppon of sugar.
1 teaspoon kosher salt

or 1/2 teaspoon reg salt
2 large ripe mangoes

peeled, pitted, and thinly sliced
Toasted sesame seeds

for garnish (optional)
Mint leaves

for garnish (optional)

1 In a dry skillet, toast the coconut over medium-low heat, stirring, until
lightly browned and fragrant, 4 to 5 minutes. Transfer to a small dish and set
aside.
2 Wash rice to remove excess starch, rinse twice. Drain well and place sticky rice
in a microwave-safe bowl and cover with 1¾ cups warm water. Let sit for 20
minutes.
3 Cover bowl with an upside-down plate or plastic wrap. Microwave on high for 3
minutes. Carefully stir the rice from top to bottom, then cover and cook the
rice for another 3 minutes. Repeat the process, stirring and microwaving 3
minutes at a time*, until all the water has been absorbed and the rice has
turned translucent (this means it’s cooked). Set aside to cool slightly.
4 In a medium saucepan, heat coconut milk just until it starts to bubble. Reduce
the heat to a simmer, add the sugar and salt, and stir until they dissolve.
Remove from the heat, pour 1-1/4 cups of hot sweetened coconut milk over the
warm sticky rice, and stir to combine. Let sit for 5-10 minutes so the rice can
absorb the coconut milk. Pour rest of coconut milk into a serving container.
5 Place a scoop of rice in a shallow bowl or plate. Top with slices of mango.
Serve with reserved coconut sauce on the side. Garnish with toasted coconut,
sesame seeds and mint leaf.
6 This is a substantial dessert, serve small portions or sharable portions. I
often garnish with sliced strawberries too.