Rinse your rice until the water runs clear to get rid of any dust, debris, and excess starch (if you have a fine mesh strainer or cheesecloth feel free to use that to make things easier)
2 Cups sticky rice
Place the rice in a microwave safe bowl
Cover the rice with enough warm water to completely cover it
2 ½ Cups warm water
Soak for 10-15 minutes until rice slightly softens and plumps
Drain, then add 2 cups of water and the cream of coconut to the rice and stir to combine
15 Ounce can cream of coconut
Cover the bowl with a lid, microwave safe plastic wrap, or a damp paper towel
Cook on high for 7 minutes, then stir
Continue to cook in additional 1-minute increments until water is completely absorbed and rice is no longer crunchy in the center
Add the salt and stir to distribute thoroughly
½ Tsp salt
Portion the sticky rice into bowls or turn out onto a plate, then top with mango
1 Mango, peeled and sliced or cut into cubes
Garnish with toasted coconut flakes or sesame seeds, if desired
Notes
This recipe is traditionally made with sticky rice, sometimes known as sweet, glutinous, or sushi rice. It will also work with jasmine and other short-grained white rice, but you won’t get the same “sticky” texture from the rice. It will, however, still taste delicious!
The amount of warm water you need for soaking is just enough to cover the rice in the bowl you use, so it may vary slightly depending on the size and shape of your container - I only needed about 1 ½ cups
Cream of coconut is not something you’ll see in a lot of recipes but is one of my favorite cooking hacks. Instead of cooking a sauce of coconut milk and sugar, I improvise and save time with this already-sweet version
The best mangoes are the small, yellow kidney-shaped Alfonso mangoes. I’ve often seen them called “champagne” mangoes. However, they’re not often in season, so feel free to use any mango you can find!
Variations: Feel free to omit the cream of coconut and use just water, or plain coconut milk. This is better if you plan to use your sticky rice alongside curry or another savory entrée instead of dessert
If your rice runs out of liquid before it finishes cooking, you can add small amounts of additional water (¼ cup at a time) and continue cooking as needed. Since the sugar in the cream of coconut will bubble at the top, you’ll need to pull the rice away from the bottom of the container and look for water. I needed about ½ cup additional
A typical serving is ½ cup dry rice per person, so if you’d like to scale based on the number you’re feeding, feel free
My rice was done in around 11-12 minutes total in a 1000W microwave. However, this will vary based on the size of your bowl, how much rice you’re making, and the wattage of your microwave
Exact nutritional values will vary based on brand of ingredients and quantity consumed, so please consider this a guideline only