Thai Mango Sticky Rice

The traditional Thai delicacy known as Thai mango sticky rice, or khao niaow ma muang, is divine and delicious (enjoy it with a glass of Broccoli Sprout Smoothie with Apple and Celery to complete the meal ). This delicious tropical rice pudding is famously offered as street food in Thailand and at Thai restaurants all over the world.

All around Asia, sticky rice is also known as Thai sweet rice, glutinous rice, mochi rice, pearl rice, or waxy rice. When cooked, the round-grained rice has a sticky, glue-like feel that makes it easy to identify. 

What makes sticky rice sticky is the complete or almost complete lack of amylose starch. Sticky rice comes in both long-grain and short-grain variants and is most frequently steamed. It may be used in both savory and sweet recipes.

Thai Mango Sticky Rice

For 4 Servings

Author: Chris
Total time: 40 minutes

Ingredients:

Ingredients:

  • 1 cup sticky rice.
  • 13.5-ounce can of coconut milk, split.
  • 1 1/2 cups lukewarm water.
  • 1/4 teaspoon fine salt.
  • Divide 4 tablespoons of brown sugar and add more to taste.
  • 1 or 2 mature mangos.

Steps:

  1. Put together each element.
  2. In a medium pot, soak one cup of sticky rice for twenty to thirty minutes in one cup of lukewarm water. Don't empty the rice.
  3. Stir in 1/2 can coconut milk, 1/4 teaspoon salt, and 1 tablespoon brown sugar, along with the remaining 1/2 cup of lukewarm water. Mix thoroughly. After gently bringing it to a boil, partly cover it with a lid, allowing some space for the steam to escape. Lower the heat to medium-low, or until the mixture simmered gently.
  4. Simmer for 20 to 30 minutes, or until the rice has absorbed the coconut water. Keep the saucepan on the burner with the lid securely on and turn off the heat. Give it five to ten minutes to sit.
  5. To prepare the sauce, reheat the remaining 1/2 can of coconut milk in a small saucepan over medium-low heat (do not boil); this should take approximately 5 minutes. Add three tablespoons of brown sugar and mix until it dissolves. Check for sweetness by tasting the sauce and adding additional sugar if needed. Be aware that after adding it to the rice, it won't taste as sweet.
  6. Cut the mangoes open and slice into bite-sized chunks.
  7. Pour a generous amount of the sweet coconut sauce into each serving dish after you've scooped some heated rice into it. The rice should be swimming in sauce, giving the appearance of an English pudding with custard sauce. Before serving, arrange the mango slices on the rice and top with an additional drizzle of sauce.

Steps:

Notes:

  • It's preferable to store the sauce and sticky rice separately if you have leftovers. Stored in the fridge, they will last up to 3 days. You may enjoy mango sticky rice hot or cold. 
  • Reheat the rice in the microwave by heating it just enough to bring it to room temperature. Apply the same method to the sauce or refrigerate it. Add a little amount of coconut milk and stir if the sauce gets too thick.

Nutrition Facts (per serving):

  • Calories: 320
  • Total Fat: 10g
  • Cholesterol: 0mg
  • Sugars: 25g
  • Protein: 4g

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C.

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