I’m obsessed with mango with sticky rice. I first tried it in high school in a Thai restaurant in Georgetown in Washington DC. I love the fresh sweetness from the mango and the warm, almost rice pudding-like aspect from the sticky rice. That wonderful rice soaks up all the goodness from coconut milk- something I wasn’t able to identify back in high school but now I realize that’s what made this dish what it is. The dessert is simple to prepare- cook rice, heat coconut milk and dice mango- voila!
Sweet Thai Sticky Rice with Mango (Khao Niaow Ma Muang)
Total Time: 45 min
• 1 cup Thai Sweet Rice (also called ‘sticky rice’ or ‘glutinous rice’, available at Asian food stores, you can sub sushi rice found in normal grocery stores)
• 1 ripe mango, cut into bite-sized pieces
• 1 can thick coconut milk
• 1/2 teaspoon kosher salt
• 4 tablespoons brown sugar
• 1/8 teaspoon cornstarch (optional)
• 2 tablespoon toasted sesame seeds
Soak the rice in 1 cup of water for 20 minutes (up to 4 hours) in a saucepan. Don’t drain. Add 3/4 cup water and 1/4 can coconut milk and 4 teaspoons brown sugar to the rice. Bring to a gentle boil, then partially cover with a lid (leaving some room for steam to escape). Reduce heat to medium-low and simmer for 20 minutes until coconut-water has been absorbed by the rice. Turn off the heat, but leave the pot on the burner with the lid on tight for 5 minutes.
Warm remaining coconut milk over medium heat and add the rest of the sugar (2 tablespoon plus 2 teaspoon) and salt. Mix the cornstarch in 1 tablespoon of water to prevent any lumps and then add to the coconut milk.
Plate mounds of rice with mango next to or on top of the rice. Sprinkle with toasted sesame seeds. David plated this dish with some blueberry simple syrup we had leftover but it will taste just as good without it!