Khao Neow Mamuang
Coconut Sticky Rice With MangoMangos are available almost all year long in Thailand, and there is never a shortage of rice. Here is a sinful dessert that joins the two. I know rice is rarely considered a dessert food, but this is a delicious treat. Coconut sticky rice can be eaten with any fruit and is also great by itself. Thai sweet rice, not jasmine, is used to make this dish. What makes the rice stick together is its high starch content. Sweet rice is steamed instead of simmered.This is a special dessert, and like all things that taste sinful, it is to be enjoyed in moderation. Manila mangos are in season in the United States for 3 to 4 months out of the year, but their extra sweetness and soft texture make them a perfect accompaniment to the coconut sticky rice, so get them when you can.
Ingredients
MAKES: 4–6 SERVINGS
- 3 cups 540 g dry Thai sweet rice
- 2 cups 480 ml full-fat coconut milk
- 1 –1½ cups 200–300 g white sugar
- 1 tsp kosher salt
- 4 Manila mangoes sliced
Instructions
- Add the sweet rice to a bowl and cover with water.
- Soak for at least 3 hours, preferably overnight.
- Transfer the soaked rice to a bamboo basket.
- The rice should sit on the bottom of the basket.
- Add 4 cups (960 ml) of water to a steamer pot.
- Heat the water over high heat until it’s boiling.
- Insert the basket into the pot, cover it and cook for 10 minutes.
- Flip the rice once and let it steam for another 10 minutes.
- Pour the rice into a large metal or glass bowl.
- Heat the coconut milk, sugar and salt in a small saucepan until simmering, then remove the pan from the heat.
- Reserve ¼ cup (60 ml) of the mixture and fold the remaining coconut sauce into the rice.
- Cover the rice for 30 minutes.
- Serve with the mangoes or any fruit in season.
- Drizzle the remaining coconut milk mixture over the top before serving.
