Thai Sweet Coconut Sticky Rice with Mango is a popular Thai dessert in Thailand and in the West. In Thailand, it is a traditional summer dessert because mangoes are in season during the summer months of April and May. When we think of mango on sticky rice, we think of the days when we are ready for beautiful Thai beaches.

Cooking sticky (glutinous) rice is not difficult but requires experience and skills to make sure the rice is perfectly cooked – not overcooked or undercooked. It is traditionally done using a steamer. However, it is a lot easier to use a microwave. The important key ingredient is coconut milk – the fresher, the more fragrant and flavorful. In Thailand, Thais buy freshly made coconut milk from fresh markets.

1 cup of coconut milk 
2 pinches of salt 
1 cup of Sticky Rice 
2 tablespoons of sugar 
2 tablespoons of toasted sesame seeds 

Cooking Instructions: 
1. Using a Steamer: Soak the sticky rice in enough water to cover the rice for at least an hour and even overnight. Take your steamer, put water in the bottom and cover the steam section with cheese cloth or muslin cloth. Pour the sticky rice on the cheesecloth, cover with the lid and put it on the stove on medium to high heat. The sticky rice should take about 20 minutes of steaming to cook and will become translucent when done. 

2. Using a Microwave: Soak the sticky rice in water in a bowl for at least three hours. Drain off excess water, leave enough water to just cover the rice. Put the bowl in microwave for about 5 minutes. Stir the rice around to move the rice from the top to the bottom. Cover the rice bowl with plastic sheet and put it in microwave for another 2 minutes. Then stir the rice again to see if all rice is cooked. If it needs more cooking, we recommend heating up and checking every 2-3 minutes or so. How long it takes to cook really depends on your microwave. 

3. Prepare the coconut milk: Heat the coconut milk in a pot over medium heat. Stir constantly and let the coconut milk simmer. Hard boiled coconut milk will curdle. Add sugar and salt. Remove from heat. 

4. Finish it up: Pour 3/4 of the hot coconut milk mixture over the rice and stir to coat rice with the mixture. Cover and allow the rice to stand at room temperature for 20 minutes. 

5. Serving: scoop the rice into a serving bowl and top the rice with the rest of the coconut milk and the sesame seeds (and several pieces of mango).