Also known as sweet rice or glutinous rice, Thai sticky rice with mango makes for a delicious dessert. Use black sticky rice (or a mixture of black and white) if you like a bit of visual drama. For best results, cook the rice in a steamer or double-boiler. Yellow Asian mangoes work best but any mango variety will work just as well depending on what’s in season.
Mango and sticky rice recipe
(Khow neaw ma meung)
2 hrs 30 mins
200g (7oz) Thai sticky rice
100g (3 1/2 oz) granulated sugar
1 teaspoon salt
325ml coconut milk
2 ripe yellow mangoes
2 sprigs of sweet basil or mint, to garnish
- Place the rice in a bowl, cover with cold water and leave to soak for 2-3 hours. Using a sieve, strain the soaked rice, then place it in a steamer or the top half of a double boiler. Cover and steam over a high heat for 25-30 minutes, until soft and translucent.
- Pour 250ml of the coconut milk into a small mixing bowl. Add the sugar and salt, stirring until the dissolve. Add the cooked sticky rice and stir until well mixed. Cover and leave to stand for 15 minutes.
- Meanwhile, peel and slice the mangoes and set aside.
- Place the remaining coconut ilk in a small saucepan, bring to the boil, then take off the heat.
- Divide the rice between 2 serving places and top with the mango slices. Spoon over 3 tablespoons of the hot coconut milk and finish off with a sprig of basil (or mint).