Thai cuisine is one of the most diverse and delicious cuisines of the world. Thai sweet sticky rice with mango is delicious and tastes best when you use ripened mangoes. It is a dessert that could be eaten with hands, spoon or fork, not necessarily in that order. The glutenous rice slow cooked in coconut milk and sugar is flavorful and makes a great dessert, break fast and lunch meal too.
Health Benefits
Mango is alkaline and also rich in anti-oxidants. Mangoes help in clearing skin of blemishes, improves eye sight and helps in lowering cholesterol levels.
Ingredients
1½ cups short-grain white rice, uncooked
1½ cups + ½ cup of coconut milk
2 cups of water
1 cup + 1 tbsp white sugar
½ tsp + ¼ teaspoon of salt
1 tbsp tapioca starch
1 tbspsesame seeds, toasted
3 mangoes, completely peeled and neatly sliced
How To Make Thai Sweet Sticky Rice with Mango (Khao NeeoMamuang)
- Pour rice and water in a saucepan and bring to boil.
- Cover and allow it to simmer till the time the water is absorbed by the rice (15-20 minutes)
- To a saucepanadd 1.5 cups of coconut milk, 0.5 teaspoon salt and 1 cup of white sugar.
- Bring to boil and add to the boiled rice.
- Cool rice for 1 hour.
- Mix 0.5 cup of coconut milk, 1 tablespoon sugar and ¼ teaspoon salt with the tapioca starch in a separate saucepan and bring to boil.
- Check if the rice has turned sticky by now. Transfer it to a bowl.
- Arrange the mangoes to the sides of the serving dish orover the sticky rice however you like.
- Garnish the rice with sesame seeds after pouring the coconut milk sauce on the rice.
Trivia
Did you know there are over 400 varieties of mangoes all over the world?