Name: Sticky Rice with Coconut Sauce Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 4 h 35 min
Cuisine: Thai
Ingredients: 1 cup sticky rice (glutinous rice); 1 cup coconut milk; 1/3 cup sugar or honey; 1/4 tsp salt; 1 tsp vanilla extract or coconut flavor; 1 ripe mango, sliced

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Introduction

Sticky rice with coconut sauce is a beloved Southeast Asian dessert known for its creamy, sweet flavors and tender texture. This simple yet delicious dish pairs perfectly with fresh mango for a refreshing finish. It’s a comforting treat that’s easy to make at home.

A white round plate holds two main layers: on the left, a mound of shiny, sticky white rice topped with smooth, creamy white coconut sauce dripping over it, sprinkled with small yellow mung beans; on the right, neatly arranged slices of bright yellow mango, each slice evenly cut and fanned out in a row. A woman's hand holds a spoon lifting a portion of rice with coconut sauce dripping back onto the rice. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup sticky rice (glutinous rice)
1 cup coconut milk
1/3 cup sugar or honey
1/4 tsp salt
1 tsp vanilla extract or coconut flavor
1 ripe mango, sliced (optional for serving)

Instructions

Step 1: Rinse the sticky rice under cold water until the water runs clear to remove excess starch.
Step 2: Place the rinsed rice in a bowl, cover with water, and soak for at least 4 hours or overnight for even cooking and the right texture.
Step 3: Drain the soaked rice and transfer it to a steamer basket lined with cheesecloth. Steam for 20-25 minutes until tender, spreading the rice evenly for uniform cooking.
Step 4: While the rice steams, combine coconut milk, sugar (or honey), salt, and vanilla extract in a saucepan. Heat gently over low heat, stirring constantly until sugar dissolves, but do not boil.
Step 5: Transfer the cooked rice to a large bowl and pour half of the coconut sauce over it. Stir well and let the rice absorb the sauce for a few minutes.
Step 6: Serve the sticky rice warm, drizzled with the remaining coconut sauce and topped with sliced mango if desired.

Tips & Variations

Use fresh coconut milk for the creamiest sauce, or shake canned coconut milk well before using.
For extra richness, add a tablespoon of coconut cream to the sauce.
Try substituting mango with other tropical fruits like papaya or pineapple for different flavors.
Ensure the rice is soaked long enough to achieve the ideal sticky texture; overnight soaking works best.
If you don’t have a steamer, cook the soaked rice in a heatproof bowl set over simmering water covered tightly with foil or a lid.

Storage

Store leftover sticky rice and coconut sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat the rice gently in the microwave or steamed until warm, then stir in additional coconut sauce if needed before serving.

How to Serve

A white bowl holds a dessert with two main parts: on the left, there is a mound of sticky white rice covered with thick white coconut cream sauce that drips down the side, topped with small golden yellow mung beans; on the right, there are neatly sliced, bright yellow mango pieces arranged closely in a row. A woman's hand holds a silver spoon above the rice, lifting some rice and coconut cream with a few mung beans on top. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice instead of sticky rice?

Regular rice won’t provide the same sticky and chewy texture that is characteristic of this dessert. For best results, use glutinous (sticky) rice.

Is it possible to make this dish vegan?

Yes, this recipe is naturally vegan when using plant-based coconut milk and sweeteners like sugar or maple syrup. Just ensure your vanilla extract doesn’t contain any animal products.