Mango Sticky Rice with Whole Milk
Mango Sticky Rice with Whole Milk is a creamy twist on the classic Thai-inspired dessert. Sweet sticky rice is coated in a silky whole milk sauce, then served with juicy fresh mango and toasted sesame seeds for an easy, delicious treat.
Equipment
- 1 rice cooker if you are cooking your own sticky rice
Ingredients
- 2 cups cooked Thai sticky rice, warmed
Milk Sauce
- 1 cup whole milk
- 1/4 cup granulated sugar
- 1 Tbsp cornstarch
- 1 tsp vanilla extract
- 1/8 tsp salt
For Serving
- 2 ripe mangoes, peeled and sliced
- 1 Tbsp toasted sesame seeds
Instructions
- Make the milk sauce: Add the whole milk, sugar, cornstarch, vanilla extract and salt to a small saucepan. Whisk until smooth and the cornstarch is fully incorporated.
- Cook over medium heat, whisking frequently, until the mixture begins to thicken and becomes smooth and creamy, about 5–7 minutes. Remove from the heat
- Place the warm sticky rice in a bowl. Pour about ⅔ of the warm milk sauce over the rice and gently stir until evenly coated. Let the rice rest for about 5 minutes so it can absorb some of the sauce.
- Divide the rice into 4 portions. Spoon the sticky rice into a small bowls or ramekins and gently press it into shape. Place a serving plate over the bowl and carefully invert it to release the rice
- Arrange the sliced mango alongside the sticky rice.
- Drizzle the remaining milk sauce over the rice and mango. Sprinkle with toasted sesame seeds and serve immediately
Notes
- Use warm cooked sticky rice so it can absorb the milk sauce.
- Choose ripe, juicy mangoes for the best flavor.
- Whisk the sauce frequently while it cooks to prevent the cornstarch from clumping.
- The recipe is best served fresh while the rice is warm and creamy.
- This recipe is a whole-milk twist on traditional mango sticky rice, which is typically made with coconut milk.