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Glutinous rice cooked until it has just the right bite and made deliciously moist with a sweet, syrupy coconut sauce. Salt is added to balance out the sweetness. Top that off with succulent bite sized mangos. All I need now is a beach umbrella and I might be in Thailand.
Cook it too long and the rice becomes mushy and loses the shape of its grain. Undercook it and it is quite inedible. Top that with the task of getting each rice grain evenly cooked and the simple recipe is not quite that simple.
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| I like to drench mine in velvety coconut sauce. |
I actually have two recipes. One for cooking the rice the conventional way - steaming. That almost guarantees rice that is cooked perfectly but not everyone has a steamer in their kitchen. Besides, there is more to wash up.
The alternative method is to microwave. I no longer steam the rice as I can get it to cook evenly in my microwave. Either method will get the rice evenly cooked as long as you don't skip this step: soak the rice for 24 hours.
MICROWAVE THAI MANGO STICKY GLUTINOUS RICE
Prep:
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15 minutes
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Cook:
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Choose either steaming: 30 to 40 minutes OR microwave: 11 minutes
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Inactive:
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24 hours soaking time
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Level:
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Intermediate
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Serves:
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4
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Oven Temperature:
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-
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Can recipe be doubled?
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Yes, but adjust cooking times.
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Make ahead?
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Yes, up to 2 days. Warm rice or bring to room temperature before serving.
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Just the ingredients
1 cup glutinous rice
3 cups water to soak rice
1/2 + 1/4 cups water
4 ripe mangos (preferably Thai)
2/3 cup unsweetened coconut milk
2/3 cup sugar
1 and 1/8 teaspoons salt
1 leaf of pandan (omit if unavailable)
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| These perfectly ripe mangos were being sold at a fruit stand by the iconic Chatuchak market in Bangkok, Thailand. They are ideal for making Thai Mango Sticky Rice at this stage of ripeness. |
1 cup glutinous rice
3 cups water to soak rice
1/2 + 1/4 cups water
If using the microwave.
4 ripe mangos (preferably Thai, like the Honey Mangos featured above)
Coconut sauce
2/3 cup unsweetened coconut milk
2/3 cup sugar
1 and 1/8 teaspoons salt
Do not reduce.
1 leaf of pandan
Folded and knotted. Omit if unavailable.
Method
Wash and drain rice. Set aside 24 hours.
In a bowl, wash the rice with water. Be gentle. Just a 10 second swirl with your fingers. Drain into a small holed colander to catch any rice. Repeat 3 more times. Add 3 cups water and set aside 24 hours. This is the step not to skip.
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| Rice just after rinsing. |
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| After 24 hours. |
Just before you begin cooking rice, prepare the coconut sauce.
Steaming the rice
You would need a cheese cloth or thin tea towel that will fit the entire base of your steamer tray/basket. Wet this under water and wring out excess water. Spread it out over the steamer tray.
Cheesecloth must be lined onto the steaming tray at the same time you fill the steamer pot with water and have it come to a boil. The hot and damp cheesecloth help add that additional water needed for the rice to cook evenly.
Cheesecloth must be lined onto the steaming tray at the same time you fill the steamer pot with water and have it come to a boil. The hot and damp cheesecloth help add that additional water needed for the rice to cook evenly.
Set up your steamer. Fill the bottom pot with water to come up over more than half filled. Cover and set the steamer (with the cheese cloth lined steamer tray) over the burner and turn heat on medium high to bring the water to a rolling boil. Do not add the rice yet.
Drain the rice into a colander. Rinse the rice in the colander under running water without stirring. Rice would be rather brittle at this stage. Be gentle and do not over rinse. 1 minute maximum.
As you quickly drain most of the water, catch any remaining drips of water from the rice by placing a bowl under the colander. You will need that water.
Walk the rice in the colander and the bowl under it over to the steamer.
Open steamer cover and with a spoon, distribute rice with whatever water that has collected into the bowl, on to the cheesecloth. Replace cover.
It usually takes 30 to 40 minutes for the rice to cook. The rice should have a slight bite to it but taste cooked. If it needs longer cooking, steam and check every 5 minutes. Cooking time varies according to how new or old your rice is.
You might be tempted to add more water if it is still uncooked at the 30 minute mark. I would go really slowly with this. Add too much and you could have mushy rice. Add 1 to 2 Tablespoons at a time if you must.
This is why you must add the water you have collected in the bowl with the rice after the last washing/draining of rice before steaming.
Once cooked, uncover and remove steaming tray.
You might be tempted to add more water if it is still uncooked at the 30 minute mark. I would go really slowly with this. Add too much and you could have mushy rice. Add 1 to 2 Tablespoons at a time if you must.
This is why you must add the water you have collected in the bowl with the rice after the last washing/draining of rice before steaming.
Once cooked, uncover and remove steaming tray.
Microwaving the rice
Have ready, a 9" glass/ceramic flat dish or a similar dish that would fit in your microwave. Also have a spoon/spatula and a bowl with water ready. Dip your spoon/spatula in the water to prevent rice from sticking to it.
Rinse out the 9" flat dish and do not dry it. Set aside.
Prepare the rice by repeating the wash and drain process above to lose some of the yeasty scent. Rice would be rather brittle at this stage. Be gentle and do not over wash.
Put the drained rice into the 9" flat dish.
Total microwave time on high power is (2+2+2+2+2+1) minutes = 11 minutes.
Details follows.
In the microwave
0 to 2 minutes
Working from the circumference inwards, drizzle 1/2 cup water over rice.
Microwave on high 2 minutes.
The 2-minute mark
0 to 2 minutes
Working from the circumference inwards, drizzle 1/2 cup water over rice.
Microwave on high 2 minutes.
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| 2-minute mark. Rice looks uncooked. |
Remove from oven. Working gently, fold outer ring of rice into the centre and pull rice out from the bottom centre to the outer edge. It should take you no loner than 30 seconds. Do not pack rice down. This process helps to ensure evenly cooked rice.
Microwave again on high 2 minutes.  |
| 4-minute mark. Doesn't look too raw now. |
Remove from oven and repeat the fold and push process above. Drizzle 1/4 cup starting from the circumference and working to the centre.
Microwave again on high 2 minutes.
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| 6-minute mark. Looks a little cooked. |
Remove from microwave. Repeat fold and push process. Do not add water.
Microwave again on high 2 minutes.
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| 8-minute mark. Rice grains are beginning to look more opaque. |
Open microwave door. Do not stir. Rotate bowl front to back. Close microwave door.
Microwave on high 2 minutes.
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| 10-minute mark. Rice grains are almost cooked. |
Open microwave door. As the power on each microwave is different, you should check if the rice is cooked at this stage. Taste. The rice should not taste raw but still have a bite to it. If it is still needs more cooking time, do not stir, rotate bowl front to back and return to microwave.
Microwave on high 1 minute.
The 11-minute mark
Remove. Do not stir. Rice should be cooked at this stage. If not, microwave and check every 1 minute, remember to rotate the bowl front to back each time. If you think it looks too dry, add just 2 tablespoons of water at a time.
Assembling
Microwave on high 1 minute.
The 11-minute mark
Remove. Do not stir. Rice should be cooked at this stage. If not, microwave and check every 1 minute, remember to rotate the bowl front to back each time. If you think it looks too dry, add just 2 tablespoons of water at a time.
Assembling
Whichever cooking method, you choose, as soon as rice is cooked, transfer to a lightly oiled container that comes with a lid. Do not stir.
The coconut sauce must be between hot to warm when you add it into the rice. Only add 1/3 to 1/2 of sauce and fold in quickly. 10 seconds maximum. Reserve the rest of the sauce for guests to help themselves. Do not add all of the sauce as the rice would be overly sweet and would turn mushy. Cover with the lid and set aside 20 to 30 minutes.
Start preparing your mangos at this stage.
After leaving the rice alone for 20 to 30 minutes, remove lid and fold gently. For 1 serving, I would go with 1/2 cup of rice and 1 mango. Drizzle 2 or more tablespoons of coconut sauce. A small jug of sauce can be placed within arm's length for those who have a sweeter tooth. Enjoy!
Tips
Here are 2 ways to use up any leftover mangos.
WHAT'S COMING UP NEXT?
I had loaves and loaves of Kulich, the Russian Easter Bread in the house. It is a deliciously rich fruit and almond studded loaf and a challenge to bake. A challenge primarily because I was maniacal about baking the tallest and largest cylindrical loaf possible, a size that most would not attempt to bake. Is it any wonder why Kulichi are baked only once a year? It is a lot of work but you would be rewarded with a very, very impressive loaf of bread.
Leftover Kulichi makes the best possible Bread And Butter Pudding. So good, that even though I had Kulichi coming out of my ears just two weeks ago, I still baked another batch of Kulichi recently so that I could have some to make Bread And Butter Pudding!
I had loaves and loaves of Kulich, the Russian Easter Bread in the house. It is a deliciously rich fruit and almond studded loaf and a challenge to bake. A challenge primarily because I was maniacal about baking the tallest and largest cylindrical loaf possible, a size that most would not attempt to bake. Is it any wonder why Kulichi are baked only once a year? It is a lot of work but you would be rewarded with a very, very impressive loaf of bread.
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