Grilled Mango Sticky Rice

Thank You (CC-BY)


  • 4 cups sweet rice
  • 3 cups canned coconut milk, divided
  • 3 cups water, divided
  • 1 teaspoon sugar
  • 1 ¼ teaspoons salt, divided
  • 2 pandan leaves
  • 10 sweet orange mangoes, peeled, pitted, and sliced
  • 2 tablespoons olive oil
  • 2 tablespoons cayenne pepper
  • 1 tablespoon coarse sea salt
  • ¼ cup coarsely chopped roasted peanuts


Stay informed on the latest news

Sign up for WPR’s email newsletter.

This field is for validation purposes and should be left unchanged.

Rinse the rice about five times, until the water is clear. Put the rice in a large pot and add 2 cups of the coconut milk, 2 cups of the water, the sugar, and 1 teaspoon of the salt.

Place the pandan leaves on top of the rice. Cover the pot and bring to a boil over high heat, about 10 minutes. Turn the heat down to low and cook until the rice absorbs all the liquid and is tender, about 8 minutes.

In a small pot, combine the remaining 1 cup coconut milk, remaining 1 cup water, remaining ¼ teaspoon salt, and cornstarch. Bring to a low boil and mix until the cornstarch is completely dissolved.

Coat the mangoes with the olive oil and sear on a grill pan to obtain grill marks.

Spoon some sticky rice into each bowl and top with the seared mangoes. Drizzle the coconut slurry over the rice and garnish with the coarse sea salt and peanuts.

Servings: 10-12

Related Stories