Place your uncooked 1 cup of sticky rice into a colander and rinse with water. At the same time vigorously rub the rice between your hands and fingers to create friction. Massage your rice between your hands really well for at least 5 minutes and the water runs completely clear. Be sure to intensely massage and wash your rice between your fingers and hands much like you do when you are preparing a kale salad. MASSAGE your Sticky rice underwater and between your hands for at least 5 minutes or longer. Your water should run completely clean by this point. Now, you really need to get in there and massage it really good with both hands and make friction. Don’t be dainty with your rice. This friction between your hands helps soften that outer shell and makes your rice ready to cook. (This step is super important and cannot be skipped as this helps remove the tough outer shell of the sticky rice that needs to be softened to ensure that the rice will be cooked all the way through. This step allows you to skip the old fashion soaking method.)Strain water from rice and set aside.
In a medium pot place your washed sticky rice. Shake up the can of coconut milk really good. Then measure out 1 cup and add to the washed sticky rice (reserve the other ¾ cup coconut milk for the sweet coconut sauce and set aside). Next, add 1 cup of water, 1.5-inch fresh peeled ginger and ¼ teaspoon of salt. Stir well and put the lid on. (Be sure to use a lid with no vent holes as the goal is to steam the rice)
Place your sticky rice on a simmer (about gas 3-4 or low on your stovetop) for about 12 minutes or until the liquid is absorbed. It is really important that your stove is on this very low medium simmer heat. If it is too high, your rice will stick and burn. (if your lid has a hole in it, your rice will not cook well as all the moisture will evaporate from the pot before it is done cooking) At about the 6-minute mark – half way mark, take lid off very briefly and stir well just to make sure it is not sticking. Place the lid back on to continue the steaming process for another 6 minutes. The rice should now be sticky and tender to the bite. If not, continue to cook for 1-2 more minutes over low heat and recheck. Remove from heat and remove the ginger wedge from the cooked sticky rice, put the lid back on the pot and set aside.
Next add 3- 4 tablespoons of sugar or sugar alternative into your cooked sticky rice and stir while it is still hot. Now your sticky rice should look glossy. (We only added 3 tablespoons of sugar as we like our desserts only delicately sweet. However, if you like your desserts moreAmerican Style sweet, then be sure to add 4 tablespoons of sugar)
While your sticky rice is cooking, prepare the coconut sauce. In a small saucepan add the ¾ cup coconut milk and 1 tablespoon of sugar or sugar alternative. Simmer for about 5-7 minutes or until the coconut milk in bubbly and reduces in half. The sauce becomes a little thicker at this point. Remove from heat and set aside.
Next, remove the skin from the mango. Hold the mango and make vertical slices with your knife into the flesh of the mango.Then, take your knife and carve away the slices from the area of the pit. You can also cut your mango into chunks. Feel free to substitute any other tropical fruit of choice like fresh jack fruit, durian, pineapples, etc
To serve your delicious Easy Mango Sticky Rice, we take a ½ cup measuring cup and place the sticky rice inside to form into a round circle.We gently pat the measuring cup upside down to place the rounded sticky rice on the plate. Next, add your sliced mangoes to the plate. Drizzle the sweetened coconut sauce on top of your cooked sticky rice and garnish with black sesame seeds. Enjoy!