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Mango sticky rice (khao niew ma muang)
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By Saiphin Moore
Thai sticky rice cooked in coconut milk makes for a deliciously decadent dessert. As an extra treat, I sometimes add a scoop of mango or coconut ice cream.
200g Thai sticky rice
250ml coconut milk
100g granulated sugar
¾ tsp fine salt
1 ripe mango
1 Put the rice in a large bowl, cover with plenty of cold water and leave to soak for 2-3 hours. Using a sieve, strain the rice, then put it in a steamer or the top half of a double-boiler. Cover and steam over a high heat for 25-30 minutes, until it is soft and translucent. It should be dry and sticky to the touch.
2 Pour ⅔ of the coconut milk into a small mixing bowl. Add the sugar and salt, then stir until completely dissolved. Add the cooked sticky rice to the coconut milk mixture and stir until mixed well. Cover and leave to stand for 15 minutes. This is when the rice soaks up all the sweet coconut milk. Meanwhile, peel and slice the mango and set aside. Put the remaining coconut milk in a small saucepan, bring to the boil, then take off the heat. Allow to cool slightly. Spread the sticky rice over a serving plate then put the mango slices on top and pour the warm coconut milk all over the dish. Serve immediately
Typical values per serving:
This recipe was first published in November 2021.
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