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Sticky Rice and Mango

Perhaps Thailand’s most famous dessert—known as khao nieu mamuang—this 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.

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Perhaps Thailand’s most famous dessert—known as khao nieu mamuang—this 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.

Servings
Serving

Ingredients

  • 2 cups raw sticky rice
  • 2 cups coconut milk
  • Pinch salt
  • 1/3 cup sugar, or to taste
  • 4 large mangoes, peeled

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutrition Information

  • 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