Thai Sweet Sticky Rice with Mango (Khao Niao Mamuang)

Featured in the Honolulu Star-Advertiser on May 30, 2018.

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Ingredients:

Thai Sweet Sticky Rice with Mango (Khao Niao Mamuang)

  • 1 cup sticky rice
  • 1 cup coconut milk
  • 2 tablespoons sugar
  • 2 pinches salt
  • 1 peeled ripe mango

Directions:

To steam sticky rice the traditional method, soak rice in enough water to cover rice for at least one hour or overnight. Put water in the bottom of the steamer and cover the steam section with cheese cloth. Pour the sticky rice on the cheesecloth, cover with the lid and steam on medium to high heat for about 20 minutes. Rice will become translucent when done. Set aside in a small dish.

In a small pot on medium heat, warm up coconut milk. Stir constantly and let coconut milk simmer for three minutes. Do not over boil or else milk will curdle. Add sugar and salt. Remove from heat. Pour 3/4 of hot coconut milk over rice. Let it sit for 5 minutes. Rice will absorb all the coconut milk. Rice should be a little mushy. Spoon additional coconut milk on top of rice at serving time. Top with Mango. Serves 2.

Tip: Eating the skin of a mango may cause an allergic reaction exposing your face to urushiol, the toxin in poison ivy that causes the itchy rash.

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