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Dairy
Easy
3 Hours, 30 Minutes
Diets 
You can think of this as a bit like a traditional British rice pudding. Known in Japan as sho-chiku-bai, the rice for this dish is sticky and super-starchy, which gives this pudding an unctuous, glutinous texture. The sweetness of the mango cuts through the richness of the dish, making it a perfect spring dessert. The secret to perfect sticky rice is to soak the rice in a pan of water for about 3 hours, so allow time to do this in advance of preparing the dish.
80 grams (3 ounces/1/2 cup) sticky (glutinous) rice
1 whole mango
200 milliliters (7 fluid ounces/scant 1 cup) coconut milk
300 milliliters (10 fluid ounces/1 and 1/4 cups) Yummy Condensed Milk
2 teaspoons sugar
1/4 teaspoon Gefen Salt
1/2 teaspoon cornflour (cornstarch, such as Gefen)
white sesame seeds or other toppings of your choice, to garnish
Rinse the rice well under running water in a sieve, then soak it in a saucepan of water for about three hours.
Once soaked, drain the rice and put it into a steamer basket over a saucepan of water on a high heat (the classic method for cooking this type of rice). After the water boils, turn the heat down and steam for about 20 minutes until the rice looks sticky and translucent. You can adjust the cooking time to your liking.
In the meantime, peel and stone the mango, then cut the flesh into slices.
Now make a sauce by putting the coconut milk, condensed milk, sugar, salt and cornflour into a saucepan over a medium heat, and when it begins to simmer, turn the heat down to low – stir continuously and take care it doesn’t burn. When the sugar is fully dissolved and the mixture seems creamy in consistency, turn off the heat.
Serve the steamed rice on two plates and pour over as much of the sauce as you like. Garnish with the sliced, peeled mango and sprinkle with white sesame seeds or other toppings of your choice.
Excerpted from Rice: 80 Easy Rice Recipes from Mochi and Miso to Sushi and Sake by Makiko Sano
Photography @2025 Simon Smith
Published by OH
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