Khao Niao Mamuang (Thai sweet coconut rice with mangoes) Recipe

Thai Sweet Coconut Rice with Mangoes
(Khao Niao Mamuang)

Khao niao is the Thai name for glutinous rice and since this rice features in a great number of Thai dishes, this luscious dessert is a form of rice pudding that is paired with mangos at the peak of their ripeness. Sweet and rich, khao niao mamuang is a favorite way to finish any Thai meal.

Good for Serving: 4 - 6 persons

Ingredients:
  • 1 1/2 cups Short-grain sticky rice (see notes) 
  • Water to cover
  • 2 cups Coconut milk 
  • 1/2 to 3/4 cups Brown or palm sugar 
  • 1 teaspoon Salt
  • 3-4 Mangoes, peeled and sliced or cubed
  • 1 for each portion Mint sprigs (optional)

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Khao Niao Mamuang Cooking Instructions:
  • Place the rice in a large bowl and fill bowl with enough water to cover rice by 2 to 3 inches. Let soak for at least 3 hours or, if possible, overnight. This is an important step, so don't skip it.
  • Drain and rinse the rice. Set up a steamer (steel or bamboo) over about 3 inches of water and line the inside with moistened cheesecloth. Pour the soaked rice into steamer. Bring the water to a boil over medium flame, cover tightly and steam the rice for 25-30 minutes.
  • Meanwhile, bring the coconut milk, sugar and salt to a slow simmer in a medium saucepan over low heat. Do not boil.
  • When rice is finished, remove it to a large bowl. Stir half the sweetened coconut milk into the rice. Adjust the amount of sugar to your taste, cover with plastic wrap and set aside to rest for about 30 minutes.
  • Place the coconut rice in a large bowl or individual serving bowls. Lay a few pieces of mango on the side and garnish with a mint sprig. Pour a little of the remaining coconut milk over each portion and serve at room temperature.
Khao Niao Mamuang Variations:
  • Instead of mango, try using ripe peaches or any fruit that is in season. Chopped fruit can be stirred into the rice when it's hot if you prefer.
  • Sometimes a little pandanus (screw pine leaf) flavoring is added. The flavored extract can be found in Asian markets. Use just a pinch. A little goes a long way.
  • Try using half sticky rice and half Thai black rice. This makes a beautiful deep purple dessert. Steam for 10-15 minutes longer.
  • For variety, garnish with toasted sesame seeds or shredded Thai basil.
Notes:
  • Sticky rice is used in Southeast Asia for desserts. It also goes by the name of "sweet rice" or "glutinous rice." Be sure this is the kind you use.

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