Mango Sticky Rice Breakfast Parfait
A layered breakfast parfait inspired by Thai mango sticky rice, with coconut-scented sticky rice, quick mango compote, and toasted sesame.
You cook the sticky rice the night before (or use leftover rice), stir through warm coconut milk and a touch of maple, then layer it with a quick mango compote and a scattering of toasted sesame. It's rich enough to feel indulgent, but it's really just rice, fruit, and coconut.
Assemble in jars for a grab-and-go breakfast, or spoon into bowls and eat warm. Either way, it's a bright, tropical start to the day.
Ingredients
- 1 cup Thai glutinous rice (sticky rice), rinsed and soaked 4 hours or overnight
- 1 cup full-fat coconut milk, divided
- 2 tablespoons maple syrup, plus more to taste
- 1/4 teaspoon fine sea salt
- 2 ripe mangoes, peeled and diced (about 2 cups)
- 1 tablespoon lime juice
- 1 teaspoon grated fresh ginger
- 2 tablespoons toasted sesame seeds
- 1/4 cup coconut flakes, lightly toasted (optional)
- 4 small jars or bowls, for serving
Instructions
- Drain the soaked sticky rice and spread it in a shallow heatproof bowl or bamboo steamer lined with muslin. Steam over simmering water for 20–25 minutes, until the grains are tender and translucent. (If you don't have a steamer, cook the drained rice in a saucepan with 1 cup water over low heat, covered, for 20 minutes, then let it sit off the heat for 10 minutes.)
- While the rice steams, make the mango compote: put half the diced mango (1 cup) in a small saucepan with the lime juice and ginger. Cook over medium-low heat for 6–8 minutes, mashing lightly with a fork, until jammy and saucy. Remove from the heat and stir in the remaining diced mango for texture. Set aside to cool slightly.
- Warm 3/4 cup of the coconut milk in a small saucepan with the maple syrup and salt until steaming but not boiling. Reserve the remaining 1/4 cup coconut milk for layering.
- Tip the hot steamed rice into a bowl and pour over the warm coconut mixture. Stir gently with a wooden spoon or spatula, then cover and let sit for 10 minutes so the rice absorbs the coconut milk. Taste and add a little more maple syrup if you like it sweeter.
- To assemble, spoon a layer of coconut sticky rice into each jar, followed by a spoonful of mango compote. Repeat, finishing with mango. Drizzle with a little of the reserved coconut milk and scatter with toasted sesame seeds and toasted coconut flakes, if using.
- Serve warm, or cover and refrigerate for up to 3 days. If eating cold, let the jar sit at room temperature for 10 minutes and stir before eating.
Cook’s tips
- Soaking the sticky rice is important — it helps the grains steam evenly and become properly chewy.
- If your mangoes are very sweet, reduce the maple syrup in the rice to 1 tablespoon.
- Toast sesame seeds in a dry pan over medium heat for 2–3 minutes, stirring often, until fragrant.
Substitutions
- Use jasmine rice if you can't find glutinous rice; the texture will be less sticky but still delicious.
- Swap maple syrup for palm sugar or light brown sugar.
- Add a spoonful of plain Greek yogurt between layers for a tangier, creamier parfait.
Storage & reheating
Store assembled parfaits covered in the fridge for up to 3 days; the rice will firm up, so stir in a splash of coconut milk before eating.
Frequently asked questions
Can I use leftover cooked rice?
Yes. Use about 2 cups of cooked sticky or jasmine rice. Warm it with the coconut milk mixture in a saucepan over low heat until absorbed, then proceed.
Is this recipe vegan?
As written, yes — it uses coconut milk and maple syrup with no dairy or honey. Check your coconut milk and sesame labels if you need certified vegan products.
Can I make it ahead?
Yes. Cook the rice and compote up to 2 days ahead and store separately in the fridge. Assemble just before serving, or layer into jars the night before.
What if my mango isn't ripe?
Cook all the mango with the lime and ginger for a few extra minutes, adding 1 tablespoon of maple syrup, until soft and jammy. The compote will still be delicious.
