THAI COCONUT STICKY RICE WITH MANGO

Thai coconut sticky rice with mango

MANGO STICKY RICE

#SIAintheKitchen

Mmm… Probably one the things I miss eating the most while I was abroad in Thailand was Thai coconut sticky rice with mango (khao niao). Sticky, sweet and salty rice accompanied by this thick coconut milk sauce and topped with the freshest mangoes. And if you’re lucky, you’ll get some of that crunchy and crispy mung beans on top. Let that sink in. Mmm.

I remember walking 45 minutes in the hot Bangkok heat during July (I would not recommend this) to the best mango sticky rice place just off Sukhumvit Road called, Mae Varee Sweet Sticky Rice with Mango. They are considerably much more expensive than most mango sticky rice places but I assure, it is WORTH IT. The mangoes that are huge and the sticky rice is cooked to perfection. I was so happy.

But just because we can’t travel right now doesn’t mean I can’t have access to khao niao. It’s actually very simple and easy to make from scratch. Get the ripest mango that you can - it’ll make a huge difference. And don’t forget to properly salt the sauce! It is meant to be savoury and sweet.

THAI COCONUT STICKY RICE WITH MANGO - makes 4 servings (adapted from Serious Eats)

  • 1 cup thai sweet glutinous rice

  • 1 cup water

  • 1 (398ml) can coconut milk

  • 1/2 cup granulated sugar

  • 1/2 tbsp kosher salt

  • 2 tsps cornstarch

  1. Soak the glutinous rice in a bowl covered with several inches of water overnight.

  2. Drain the rice. Combine the drained sticky rice with water and cook in your rice cooker on the “Rice” setting. This shouldn’t take more than 40 minutes or so, depending on the brand of your rice cooker.

  3. Mix 1/4 cup of coconut milk with 1/4 cup of the sugar and stir until dissolved over medium heat. Combine this with the hot cooked rice until fully absorbed.

  4. Meanwhile, combine the remainder of the coconut milk, sugar and salt in a saucepan and heat over medium. As bubbles begin to form on the side, extract a couple tablespoons of the hot coconut milk mixture and mix it with the cornstarch to form a slurry. Return the slurry back to the pan and cook until thickened.

  5. Slice mangoes into large chunks.

  6. Scoop rice and pour some of the salty coconut sauce on top and place mangoes on the side and consume.

ASIAN, THAI, DESSERT, PLANT-BASED, GLUTEN-FREEStephanie Siasia in the kitchen, dessert, thai dessert, mango sticky rice, sticky rice, coconut sticky rice, thai coconut sticky rice with mango, Khao niaoComment