The classic Thai dessert known as khao niaow ma muang sticky rice with mango is divine and delicious. Served as street food in Thailand and in Thai restaurants around the world, the taste of this tropical rice pudding is irresistible, and it is easy to prepare at home.

This mango sticky rice recipe requires only a few ingredients. Use the ripest mangoes you can find, good quality coconut milk, avoid "light" options, and Thai sweet rice. Also called glutinous rice or glutinous rice, it can be found in well-stocked Asian food stores and supermarkets.

Sticky rice is made in a pot on your stove, so you don't need a rice cooker. Coconut milk and brown sugar add delicious flavor to both the rice and the sauce. When everything is done, he will place the rice in a bowl, add some fresh mango slices, and smother it with the sweet coconut sauce to create a Thai dessert that will transport you to Southeast Asia.

ingredients


1 cup Thai sweet rice also known as sticky rice

1 1/2 cups water, divided

1 13.5-ounce can coconut milk, divided

1/4 teaspoon salt

4 to 5 tablespoons brown sugar, to taste, divided

1 to 2 ripe mangoes

You may also be interested to know about the following recipe khao neeo mamuang





Steps to do it

1. Gather the ingredients.

2. Soak the rice in 1 cup of water in a medium saucepan for 20 to 30 minutes. Do not drain the rice.

3. Add an additional 1/2 cup of water, plus 1/2 can of coconut milk, salt, and 1 tablespoon of brown sugar. Stir well.

4. Bring to a gentle boil, then partially cover with a lid leaving a little room for steam to escape. Reduce heat to medium-low, or just until simmering.

5. Cook over low heat for 20 to 30 minutes, or until the coconut water has been absorbed by the rice. Turn off the heat but leave the pot on the heat with the lid tightly closed. Let stand for 5 to 10 minutes.

6. To make the sauce, warm do not boil the remaining coconut milk over medium-low heat for about 5 minutes. Add 3 tablespoons of brown sugar, stirring to dissolve. Taste the sauce to see if it is sweet, adding more sugar if desired Note that it will not taste as sweet once it is added to the rice.

7. Prepare the mangoes by slicing and chopping them into small pieces.

8. Spoon some warm rice into each serving bowl, then drizzle plenty of sweet coconut sauce on top. It should look like an English pudding with custard sauce, with the rice swimming in the sauce. Place mango slices on the rice and finish with a drizzle of sauce.

9. Serve and enjoy.

Can you make mango sticky rice with other types of rice?


The sticky texture of sweet rice is unique. Unlike other types of rice that get fluffy, this variety has a specific combination of starches that makes it sticky when cooked. Also labeled glutinous rice, mochi rice, pearl rice, or waxy rice, there is no perfect substitute for sweet rice. The next best option is sushiarroz and jasmine rice, followed by basmati. With either of these, the cooking time may need to be adjusted to control the absorption of the rice, and the mango sticky rice will not have the authentic texture and flavor.


How do you eat sticky rice with mango?


Mango sticky rice is served warm or cold and is usually eaten with a fork or spoon. Sometimes you eat with your hands.

How to store and reheat

If you have leftovers, it's best to keep the sticky rice and sauce separately. They will keep up to three days in the refrigerator. Mango sticky rice is delicious, hot or cold. To reheat, gently heat the rice in the microwave, just until it reaches room temperature. Do the same with the sauce or keep it cold. If the sauce gets too thick, add a splash of coconut milk.