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Hi Bold Bakers!
Coconut sticky rice is a popular treat worldwide, but in Thailand, it’s a street food staple, and in the US, it is a must-have dessert whenever you visit your favorite Thai restaurant!
This Thai coconut sticky rice recipe is made with just a few simple ingredients, and making it at home is almost as easy as ordering takeout! It is wonderfully sweet and comforting, the texture is satisfyingly chewy, and I love the flavors of coconut and mango together.
This dessert is the perfect ending to a good meal, and it’s gluten and dairy-free, which means more people can enjoy it!
What Is Thai Coconut Sticky Rice?
Coconut sticky rice is a popular dessert from Thailand and Laos. It is sticky, glutenous rice (it does not contain gluten, though!), soaked in a coconut syrup that’s typically served alongside fresh mango, especially during mango season in Thailand, between April and June. But coconut rice is also served with other fruits, like papaya or durian.
What You Need To Make Thai Coconut Sticky Rice With Mango
- Measuring Cups and Spoons
- Steamer basket
- Large pot with a well-fitting lid
- Small saucepan
How To Make Thai Coconut Sticky Rice With Mango
This is a very simple recipe, but you do need to soak the rice overnight, so plan ahead! Here is how you make it (get the full recipe with measurements, below):
- The night before, cover the rice with water and let it soak overnight.
- The next day, drain the rice into a sieve and place a steamer basket in a large pot with about inches (2½-5 cm) of water (make sure the water does not touch the bottom of the basket). Turn the heat to medium-low and let the water come to a simmer.
- Place the lid on the pot and steam the rice for 30 minutes until it is tender. If needed, top up the water.
- As the rice is steaming, make the coconut syrup. In a small saucepan over medium heat, warm the coconut milk, brown sugar, and salt until the sugar melts. Set aside.
- Once the rice is ready, transfer it to a bowl and stir in 1 cup (8floz/240ml) of the coconut milk syrup. Let the syrup soak into the rice for 30 minutes.
- Divide the sticky rice into individual bowls and drizzle with the remaining coconut syrup. Garnish with mango and serve!
Gemma’s Pro Chef Tips For Making Thai Coconut Sticky Rice
- This recipe calls for Thai-style long grain glutinous rice, which is quite different from sushi rice. You can find it in Asian markets and online. If you can only find sushi rice, cook 2 cups of it according to the directions on the package and proceed with the recipe. It will be a different texture (not as sticky or chewy), but still delicious!
- You can use other fruits in this recipe instead of mango. For example, try it with pineapple or papaya!
- This recipe is both gluten and dairy-free, but you can also make it refined sugar-free! Instead of using brown sugar, replace it with monk fruit sweetener, agave, or your favorite alternative sweetener.
- You can make this recipe several hours in advance—after you stir the first cup of coconut syrup into the rice, cover and let sit at room temperature until you are ready to serve.
How Do I Store Thai Coconut Sticky Rice?
You can store any leftover coconut rice in an airtight container in the refrigerator for up to 3 days, but it does taste best when warm!
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Full (and printable) recipe below!
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Thai Coconut Sticky Rice Recipe with Mango
Ingredients
- 2 cups (16oz/454g) Thai glutinous rice
- 1 can (13½floz/400ml) full fat coconut milk
- ½ cup (3 oz/85g) dark brown sugar
- ½ teaspoon salt
- 2 ripe mangoes (peeled and sliced)
Instructions
- The night before, cover with water and soak the rice overnight.
- The next day, drain the soaked rice into a sieve and place it in a steamer basket in a large pot with about two inches (2½-5 cm) of water (make sure the water does not touch the bottom of the basket). Turn the heat on to medium-low and let the water come to a simmer.
- Place a well-fitting lid on the pot and steam the rice for 30 minutes, until tender. Top up water if needed.
- While the rice is steaming, make the coconut syrup: In a small saucepan over medium heat, warm the coconut milk, brown sugar, and salt until the sugar melts. Set aside.
- When the rice is tender, transfer it to a bowl and stir in 1 cup (8floz/240ml) of the coconut milk syrup. Let the syrup soak into the rice for 30 minutes.
- Divide the sticky rice pudding into 6 individual serving bowls or plates and drizzle with the remaining coconut syrup. Garnish with the mango slices and serve immediately.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Love, Love, Love “Sticky-Rice & Mango”.
Our favorite dessert after a deliciously spicy meal or snacking from street vendors.
Your recipe is spot-on.
The steaming basket is cone-shaped and made out of bamboo straws.
They’re sold on Amazon, eBay, etc.
Love, Love, Love Thai cuisine !!!
Hi Gemma, I don’t like the flavor of coconut (and have been avoiding preparing sticky rice because of that). Do you have a suggestion for an alternative for the coconut milk?