Khao Niew Ma Muang (Thai Sweet Rice with Mango)
When mangoes are in season in Thailand, you will see this dessert sold everywhere on the street. Long-grain rice is preferred for this recipe, but if you have short grains, they work just as well. Keep in mind that short-grain rice will take longer in the steamer.
Serves: 8Hands-on: 30 minutesTotal: 4 hours 45 minutesDifficulty: Easy
- 2 cups sweet or glutinous rice
- 2 cups coconut cream
- 1¼ cups sugar
- 1 tsp. salt
- ¼ tsp. vanilla extract
- 2 medium ripe mangoes, peeled, seeded, and sliced
- Soak rice for at least 4 hours.
- In a saucepan, heat coconut cream over medium heat; add sugar and salt. Stir until dissolved, then stir in vanilla. Cool completely.
- Drain, rinse, and steam rice over medium heat in a steamer for about 15–20 minutes. Check if rice is cooked by sampling from the thickest part of the pile. If a steamer is not available, put soaked sticky rice in a bowl and cover with a dish or cheesecloth. Cook for 3 minutes in the microwave without adding any water. Check if the rice is cooked. If it is still hard, cook for another 1 minute and check again.
- When rice is cooked, pour prepared coconut cream over rice, a little bit at a time. The rice should be covered with sauce but not drowning in it. Stir to mix thoroughly. Add more sauce if needed. Cover and set aside in a warm place for 15 minutes.
- Transfer to serving dishes and top with mango slices.