Sticky Rice with Mango

by Melissa on April 11, 2010





Sticky rice with mango (Khao Niaow Ma Muang) is a traditional Thai summer dessert. This is a very simple, and very delicious dish that reminds me of summer vacation and trips to the beach. I can’t wait for the day I get to finally visit Thailand and have real Thai food!

Ingredients (2 servings)
1 cup glutinous rice
1 tbsp white sesame seeds (optional)
1/4 cup coconut milk
1/4 cup soft brown sugar
1 pinch salt
1 mango
fresh mint sprigs, to garnish (optional)

Let’s Cook!
1. The night before you want to make this dessert, rinse the rice in a sieve and under running water until the water runs clear.
2. Place the rice in a glass (or ceramic) bowl, cover it with water and leave it to soak overnight. Note: if you want to speed up this process, soak the rice in hot water for 3 hours. Or just soak the rice for one hour and then cook in a rice cooker, using less water than you would with regular rice.
3. When you are ready to make the dessert, drain the rice and place it in a bowl inside the steamer and cover with the lid.




4. Steam the rice over moderately low heat for about 20 minutes, or until the rice is cooked.
5. Remove the bowl with the rice from the steamer and set aside.
6. Optional: toast sesame seeds in a dry pan over medium heat for about 3 minutes, continuously shaking the pan gently until the seeds are golden brown. Then remove immediately from the heat to prevent the sesame seeds from burning.
7. Pour the coconut milk into a small saucepan. Add the sugar and salt to the saucepan and mix well.
8. Heat the coconut milk mixture over medium heat, stirring the mixture continuously until the sugar dissolves. Be careful not to overheat the mixture, because coconut milk will curdle if boiled.
9. Lower the heat to a medium low and simmer for 5 minutes, until the mixture has thickened slightly. Make sure to keep stirring the mixture so that it does not burn on the bottom.
10. Remove the coconut mixture from the heat and slowly pour 3/4 of the coconut milk mixture over the top of the rice.
12. Use a fork to lift and fluff the rice. However, do not stir the mixture through.
13. Let the rice mixture rest for about 5 minutes before carefully spooning it into the center of 2 serving plates. The rice will absorb all of the coconut milk mixture.
14. Arrange the mango slices around the rice mounds, then spoon the rest of the coconut milk mixture over the rice, sprinkle sesame seeds on top of the rice, and garnish with mint leaves.
15. Serve and enjoy!










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