Description
Transform traditional Thai mango sticky rice into a convenient, make-ahead meal prep staple. This recipe yields five distinct lunches that stay tender and flavorful in the fridge, offering a creamy, tropical comfort food option for busy weeks.
Ingredients
Scale
- 2 cups glutinous rice (sticky rice)
- 1 can (400ml) full-fat canned coconut milk
- 1/4 cup white granulated sugar
- 1 pinch salt
- Ripe mangoes (Nam Dok Mai or Ataulfo varieties preferred)
- Roasted mung beans or crushed peanuts (optional, for garnish)
Instructions
- Soak the glutinous rice in a large bowl covered with cold water for at least 4 hours or overnight. Drain thoroughly in a fine-mesh strainer.
- Line a steamer basket with cheesecloth or a damp tea towel. Place the drained rice in the steamer and spread it evenly over a pot of boiling water.
- Steam the rice for 30-40 minutes, checking halfway through. If it looks dry, sprinkle a tablespoon of water over it. The rice is done when grains are translucent and tender.
- Remove the steamer from heat and let the rice rest uncovered for 10 minutes to release excess steam. Fluff gently with a paddle.
- While the rice steams, combine the coconut milk, sugar, and salt in a small saucepan. Heat over medium-low heat, stirring constantly until the sugar dissolves. Do not boil vigorously. Remove from heat.
- Divide the warm rice into five meal prep containers. Drizzle about 1/4 cup of the coconut sauce over each portion and gently fold to coat the grains evenly.
- Let the rice cool to room temperature before sealing the containers to prevent condensation.
- Peel and slice the mangoes. Place the slices on top of the rice in each container.
- Seal the containers and refrigerate for up to 5 days. Enjoy cold or microwave for 1-2 minutes if preferred.
Notes
Do not rush the soaking step, as it is crucial for the texture. Ensure the rice cools to room temperature before sealing containers to avoid sogginess. The flavor improves on day 3 as the coconut milk fully penetrates the rice. Do not freeze this dish as the texture will become grainy.
- Prep Time: 20 minutes (plus 4 hours soaking)
- Cook Time: 30-40 minutes
- Category: Lunch
- Cuisine: Thai
Nutrition
- Serving Size: 1 container (approx.
- Calories: 475
- Sugar: 45
- Sodium: 150
- Fat: 18
- Saturated Fat: 14
- Carbohydrates: 75
- Fiber: 3
- Protein: 5
Keywords: mango sticky rice, meal prep, make ahead lunch, thai dessert, sticky rice, coconut milk, healthy lunch, vegan lunch, gluten free lunch, batch cooking