Khao Neeo Mamuang
Mango with Sticky Rice is a very sweet and delicious treat that you will absolutely love! This delicious classic Thai dish takes some time to prepare, but it is worth the time and wait! It is especially great dessert that can be prepared in advance of your dinner. Please, definitely add this dessert recipe to your list of recipes you want to make. I first tasted this fantastic dessert at a local Thai restaurant, and I have been in love with it since.
Mango sticky rice is a popular dish in the Indochina region of Southeast Asia, in countries such as Thailand, Laos, Cambodia, and Vietnam. In Northern Thailand and Northeastern Thailand, sticky rice is a tradition summer dessert. It is a traditional Thai food eaten that can be eaten with fork, spoon, or sometimes the hands.
Thai sticky rice, which also goes by the names “glutinous” and “sweet” rice, is essential for this dish. This type of Thai rice also requires a long soak in water,at least an hour and up to overnight, before it is drained and then steamed. Other sticky types of rice, like the short-grain varieties used in Japan, Korea, and Italy, will not work well as substitutes.
Check out Linda’s wonderful Mango Recipes.
- 1 1/2 cups glutinous rice (sweet rice)*
- 1 1/3 cups canned unsweetened coconut milk, well stirred
- 1/3 cup plus 3 tablespoons granulated sugar
- 1/4 teaspoon salt
- 2 large ripe mangos (chilled whole in refrigerator)**
- 1 tablespoon sesame seeds, toasted lightly
- Edible flowers or mint leaves (for garnish)
To prepare the sticky rice: Working in the sink, put the rice into a large bowl with plenty of water; stir well by hand. When the rice has settled to the bottom, pour off most of the cloudy water, refill and repeat until the water runs fairly clear. Soak the rice in plenty of water (so the water is approximately 2 to 3 inches above the rice) for 6 to 8 hours, preferably overnight (the grains will absorb water and grow in size). When ready to cook, drain rice well in a sieve.
Steaming the sticky rice: Set sieve over a large deep pot of simmering water (sieve should not touch water) and steam rice, covered with a kitchen towel and a lid, approximately 30 to 40 minutes, or until tender (check water level in pan occasionally, adding more hot water if necessary). When rice is translucent and somewhat tender, it is done.
Can also use a shallow heat-proof dish on the steamer rack. You can also purchase the special sticky rice steam baskets (steaming baskets and pots are available from Asian markets).
Preparing coconut-milk mixture: While rice is steaming, in a small saucepan bring coconut milk to a slow simmer, stirring constantly (hard boiled coconut milk will curdle). Add sugar and salt; stirring until sugar is dissolved; remove from heat. Keep mixture warm. Reserve approximately 1/3 to 1/2 cup coconut-milk sauce; refrigerate until cool and thicken slightly.
Transfer hot cooked rice to a bowl and stir in prepared coconut-milk mixture. Stir well with a spoon to make sure all the grains are well coated. Let rice stand, covered, approximately 20 to 30 minutes, or until coconut-milk mixture is absorbed (the rice should be a little mushy). Rice may be prepared up to this point 2 hours ahead and kept covered at room temperature.
Preparing Mangoes: Just before serving, peel mangoes and then thinly slice by cutting lengthwise through flesh to the stone; discard the stone. Peel the mangoes carefully so as not to bruise the fruit. Slice in half as close to the seed as possible, then slice each half into 1/2-inch (1-cm) slices.
Serve at room temperature. To serve, mold 1/4 cup servings of sticky rice in the center of individual dessert plates (an ice cream scoop works wonderfully). Drizzle reserved coconut-milk sauce over the rice mounds and sprinkle with sesame seeds. Arrange mango slices around the rice. Garnish with edible flowers or mint if desired.
NOTE: The finished dish can be kept, covered at room temperature for 6 to 8 hours. Do not refrigerate or the rice will harden!
Makes 4 to 6 servings.
* When sticky rice is cooked it turns from white to translucent, whereas long grain rice does the reverse.
** Try to get yellow-skinned "Manila" mangos, if you can, as the flavor is stronger and more acidic than the green and red-skinned South American varieties. Fresh ripe peaches may be substituted for the mangoes.
Categories:Dessert Recipes Main Dish - Pasta, Rice & Casserole Mango Recipes Summer Thai Food Recipes
One Response to “Mango with Sticky Rice Recipe”
Just to add that sticky rice is a staple for people in Laos. People there, like in Northeastern Thailand, eat sticky rice with every meal. Obviously, coconut sticky rice with mango is very popular as well during the months of April to July when mangoes are available.