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Perhaps Thailands most famous dessertknown as khao nieu mamuangthis dish showcases perfectly ripe mangoes with rice. Sticky,” or glutinous, rice is a favorite in Thailand, Laos and other parts of Southeast Asia because its high-starch grains stick together when cooked. Look for this rice at your Asian market.
- Soak rice in water to cover for minimum of 6 hours, but preferably overnight. To cook, place rice in steamer lined with cheesecloth, cover and place over boiling water for 45 minutes, or until tender.
- Meanwhile, heat coconut milk in large saucepan, and stir in pinch of salt and sugar to taste. Continue stirring until sugar has dissolved. Remove from heat.
- When rice is tender, scoop into large serving bowl, and pour coconut milk over top. Cover bowl for about 15 minutes, or until rice has absorbed coconut milk.
- To serve, slice mango flesh off central seed in 2 long pieces, allowing 1 entire mango per person. Slice mango widthwise, keeping pieces together. Divide rice into 4 equal portions, including any excess coconut milk, and shape each portion into long mound. Place mango halves decoratively around or on rice, and serve.
- Serving Size SERVES 4
- Calories 620
- Carbohydrate Content 126 g
- Cholesterol Content 0 mg
- Fat Content 9 g
- Fiber Content 7 g
- Protein Content 10 g
- Saturated Fat Content 6 g
- Sodium Content 90 mg
- Sugar Content 49 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g