Is glutinous rice the same as regular rice?
No. Glutinous rice (also called sticky rice or sweet rice) is a specific type of rice that turns chewy and sticky when steamed. Regular jasmine or long-grain rice will not give you the same texture here.
What kind of glutinous rice should I buy?
Thai glutinous rice is the classic choice for mango sticky rice and is what this method is written for. Japanese sweet rice (mochigome) can also work, but it can cook up a bit softer and stickier, so watch the steaming time and keep the rice layer thin.
Do I really need to soak the rice?
Yes, soaking is the easiest way to guarantee the rice cooks through evenly. If you skip it, you risk a chalky center. In a pinch, soak in hot water for 1 hour, then steam a bit longer.
Can I make this without a bamboo steamer?
Absolutely. Use a metal steamer basket, or set a heatproof colander over a pot with simmering water. Line it with damp cheesecloth or a clean thin kitchen towel so the grains do not fall through.
What coconut milk should I use?
Use canned, full-fat coconut milk for the best texture and flavor. Carton coconut milk (the drinkable kind) is usually too thin here, and your rice and sauce can turn watery. Brands vary, so if yours is very thick, you can loosen the sauce with a splash of water or coconut milk.
What mangoes are best?
Use ripe, fragrant mangoes that give slightly when pressed. Ataulfo (honey) mangoes are especially creamy and sweet, but any good ripe mango works.
Why is my rice watery or mushy?
That usually happens when it is boiled like regular rice. Sticky rice does best with steaming. Also make sure you drain it well after soaking. If it seems overly wet after mixing, spread it back in the steamer for a couple minutes to steam off a little moisture.
