Hey, my precious lambs! It’s Mariah Carey, kicking off the heels and stepping into my kitchen for Mariah’s Culinary Butterfly. Today, I’m bringing you a treat that’s got me all dreamy—Sticky Rice with Mango (or Bananas). We’re talking soft, sticky rice soaked in sweet coconut milk, paired with ripe mangoes or bananas—your pick, both are heaven. I stumbled into this one lazy afternoon when I was craving something sweet and tropical, and honey, it’s been my go-to dessert ever since. Grab a seat—we’re making this step-by-step, and I’m spilling all my sticky secrets.
I’ve got a sweet tooth that won’t quit—give me something sugary, and I’m happy. This sticky rice thing hit me years back when I tried it at a little spot—loved the vibe, wanted it at home. Had some rice in the pantry, coconut milk in the fridge, and a mango staring me down—threw it together, and bam, it was like a vacation in a bowl. Bananas came later—ran out of mango one day, swapped ‘em in, and it was just as good. It’s simple but feels special—creamy, sweet, with that fruit pop—perfect for after dinner, a snack, or just me curled up with a spoon.
We’re keeping it real—me and you, steaming, stirring, maybe swaying to Fantasy while we wait. Takes about an hour plus soaking time, and it’s pure bliss. So, blast some tunes, grab your pot, and let’s make this sticky, sweet magic happen, darling!
What You Need (For 4-6 Sweet Souls)
For the Sticky Rice
- 2 cups glutinous rice (sticky rice—don’t sub regular, it won’t work)
- 1 ½ cups water (for steaming)
- 1 can coconut milk (13.5 ounces—full-fat, no light stuff)
- ½ cup sugar (white or brown, your call)
- ½ teaspoon salt (tiny bit—trust me)
- 1 teaspoon vanilla extract (my little flair)
For the Coconut Sauce
- ½ cup coconut milk (from the can—save some)
- 2 tablespoons sugar
- Pinch of salt
- 1 teaspoon cornstarch (mixed with 1 tablespoon water—thickens it)
For the Topping
- 2 ripe mangoes (or 3-4 bananas—sweet and firm)
- 1 tablespoon sesame seeds (toasted—optional crunch)
- Fresh mint leaves (for garnish—cute but not a must)
Gear
- Medium bowl (for soaking rice)
- Steamer pot (or a pot with a steaming basket)
- Cheesecloth or clean kitchen towel (for steaming)
- Small saucepan (for coconut sauce)
- Spoon (wooden or whatever’s handy)
- Knife and cutting board
- Small skillet (for sesame seeds)
Step 1: Soak the Rice
Let’s get this rice ready, honey. Grab 2 cups of glutinous rice—sticky rice, the short, pearly kind, not your everyday stuff. Dump it in a medium bowl and cover it with water—about 3 inches over the top. Let it soak for at least 4 hours—overnight’s better if you’re planning ahead. It’ll swell up, get soft, and turn kinda cloudy—means it’s ready to steam.
I skipped this once—thought I could rush it, cooked it dry. Disaster—hard little pellets, no stickiness. Learned fast—soaking’s the foundation. First time I made this, I forgot ‘til the last minute—gave it 2 hours, still worked, but longer’s stickier. You’ll see it plump up—looks like it’s waking up, ready to shine.
Used to sit there watching it, sipping coffee, dreaming about mangoes. My mom never made this—her thing was pies—but I’d bet she’d love the vibe. Patience here pays off, lambs.
Mariah’s Tip: Swirl the rice with your hand—gets rid of extra starch, keeps it clean.
Step 2: Steam the Rice
Once it’s soaked, drain that rice—pour off the water, give it a shake. Set up your steamer—pot with a basket or a metal steamer insert, whatever you’ve got. Line it with cheesecloth or a clean kitchen towel—keeps the grains from falling through. Fill the pot with 1 ½ cups water—don’t let it touch the basket—bring it to a boil over medium-high. Spread the rice even on the cloth, cover it tight, and steam for 20-25 minutes—should be soft, sticky, and chewy.
Check it halfway—peek under the lid, careful of the steam—flip it if it’s uneven. Smells nutty and warm—pure comfort. I’ve burned my fingers rushing this—steam’s hot, girl. One time, I used too much water—basket drowned, rice got mushy. Keep it above the waterline, and you’re golden.
First batch I nailed was in my old apartment—tiny stove, borrowed steamer. Felt like a win—sticky rice steaming while I danced around. Simple joys, right?
Mariah’s Tip: Test a grain—soft but firm, not mushy, means it’s done.
Step 3: Make the Coconut Milk Mix
While the rice steams, let’s get creamy. Grab your can of coconut milk—full-fat, none of that light nonsense—pour it into a medium saucepan. Add ½ cup sugar, ½ teaspoon salt, and that teaspoon of vanilla—my little twist, makes it sing. Heat it over medium, stirring ‘til the sugar melts—takes 3-4 minutes. Don’t boil it—just warm and smooth, smelling like a tropical dream.
When the rice is done, scoop it into a big bowl—hot and steamy. Pour this coconut mix over—stir it gentle with a spoon ‘til every grain’s coated. Let it sit 15-20 minutes—rice drinks it up, gets all sticky and sweet. I’ve rushed this—ate it too soon, still runny. Patience here’s key—let it meld.
Spilled coconut milk all over my stove once—slippery mess, laughed it off. Now I stir slow—keeps it tidy. First time, I skipped the salt—tasted flat. Tiny bit wakes it up, trust me.
Mariah’s Tip: Taste the mix—adjust sugar if you’re extra sweet like me.
Step 4: Whip Up the Coconut Sauce
Now for the drizzle, lambs. Take ½ cup of that coconut milk—leftover from the can—pour it into a small saucepan. Add 2 tablespoons sugar and a pinch of salt—heat it over medium, stirring ‘til it dissolves, about 2 minutes. Mix the cornstarch with 1 tablespoon water—stir ‘til smooth—then whisk it in. Cook another minute—should thicken up, coat the spoon. Pull it off—let it cool a bit.
I forgot the cornstarch once—sauce was thin, ran everywhere. Learned it’s the glue—makes it lush. Made a double batch for a party—folks drowned their rice, loved it. Smells so good—coconut heaven.
Mariah’s Tip: Stir fast when you add cornstarch—clumps if you’re slow.
Step 5: Prep the Fruit and Serve
Time for the star—fruit, honey. If it’s mango, grab 2 ripe ones—soft but not mushy. Peel ‘em, slice ‘em thin off the pit—pretty little fans. Bananas? Take 3-4—ripe, yellow, firm—peel and slice into rounds or halves. Toast the sesame seeds—small skillet, medium heat, 2-3 minutes ‘til golden—optional but crunchy.
Scoop the sticky rice onto plates—warm or room temp, your vibe. Lay the mango or banana next to it—fan it out or pile it, whatever’s cute. Drizzle that coconut sauce over—generous, let it pool. Sprinkle sesame seeds and tuck a mint leaf if you’ve got it—looks dope. First bite’s wild—creamy rice, sweet fruit, that coconut kiss—pure joy.
Made this for my crew once—mango version—gone in 10 minutes. Tried bananas next time—same love. It’s versatile, lambs—pick your fruit and roll.
Mariah’s Tip: Chill the fruit first—cold against warm rice is fire.
Why I’m Obsessed
This sticky rice is my sweet escape—creamy, tropical, and so damn good. Rice hugs you, fruit lifts you—mango or banana, it’s all love. Easy but feels like a treat—pure Carey vibes. Try it, snap a pic, hit me up on Mariah’s Culinary Butterfly. What’s your dessert must, lambs? Holler!
Love,
Mariah