Thailand | Desserts | Coconut | Mango | Rice | Summer | Steaming

Khao Niao Mamuang

(Thai coconut rice with mangoes)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Short-grain sticky rice (see notes) 1 1/2 cups
Water to cover
 
Coconut milk 2 cups
Brown or palm sugar 1/2 to 3/4 cups
Salt 1 tsp
 
Mangoes peeled and sliced or cubed 3-4 each
Mint sprigs (opt.) 1 for each portion

METHOD

Basic Steps:  Soak → Steam → Simmer → Garnish
  1. Place rice in a large bowl and fill bowl with water to cover rice by 2 to 3 inches. Let soak for at least 3 hours or if possible overnight. This step is important.
  2. Drain and rinse the rice. Set up a steamer (steel or bamboo) over about 3" of water, and line the inside with moistened cheesecloth. Pour the soaked rice into steamer. Bring the water to a boil and steam the rice, covered, for 25-30 minutes.
  3. Meanwhile, bring coconut milk, sugar and salt to a simmer over low heat. Do not boil.
  4. When rice is finished, remove it to a large bowl. Stir half the coconut milk into the rice. Adjust the amount of sugar to your taste, cover with plastic wrap, and let set for about 30 minutes.
  5. Place the coconut rice into 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.

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 use 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 Thai basil.

NOTES

  • This luscious dessert is a form of rice pudding paired with mangos at the peak of their ripeness. Khao niao mamuang is a favorite sweet treat in Thailand during mango season.
  • 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.