Mango Sticky Rice – Greetings from Thailand
If we can’t really travel, then we just have to bring the culinary highlights home! Mango Sticky Rice is one of my favorite warm desserts that originally comes from Thailand and is called “Khao Neow Mamuang” there. I love Southeast Asia and today I want to share my personal Mango Sticky Rice recipe with you!
Usually, you use so-called sticky rice (Thai “khao niao”) for mango sticky rice. Because sticky rice is particularly “sticky” after cooking or steaming, it is particularly suitable. However, especially in the white form, it is heavily processed and therefore poor in nutrients. That’s why I use black rice, which is naturally slightly sweet and full of nutrients. Read more about the difference between black and white rice *here*. Have fun cooking!
- strainer/ sieve
- 2 pots (medium for rice, small for sauce/ saucepan)
- 200 g black rice
- 250 ml water
- 400 ml coconut milk
- 1 ripe mango
- 200 ml coconut cuisine* also called coconut cream
- ¼ tsp salt
Wash the rice and cook it
- Put the rice in a sieve and wash it thoroughly with water. Let it soak in water for 10 minutes, then pour the water off and wash it thoroughly again.
- Bring the drained rice with 250 ml water, 400 ml coconut milk and the salt to a boil for about 40 minutes over medium heat. Stir occasionally, especially towards the end. The rice should have a slightly creamy consistency at the end.
Cut the mango, warm the coconut cuisine
- While your black rice is cooking, peel and cut the mango into about 0.5 cm small cubes.
- You also put the coconut cousine in a small saucepan and heat it over medium heat.
- Spread the black rice on 4 plates or bowls, add ¼ of the mango each, pour the coconut cuisine over everything and garnish with a few sesame seeds if you like – you eat with your eyes first! 😉 And as always: Enjoy! 🙂
You can see that I don’t use any sugar for sweetening in my recipe. So if you like it a little sweeter, you can of course help a little and add some stevia or xylitol. If your mango is ripe enough, however, it usually brings enough sweetness with it. But tastes are known to be different! 😉
As an alternative to coconut cuisine*, you can of course also use another plant-based cream. I like to use coconut cuisine because it enhances the coconut taste a little. However, if you want to save some calories, you can omit it entirely or save some of the coconut milk from the rice and heat it up instead. Then, of course, you should add a little more water to your rice so that it doesn’t burn!
Don’t forget to wash your rice!
It is also important that you wash your rice thoroughly. That’s why I emphasized washing and swelling in the recipe. This will reduce the generally problematic arsenic content in rice. We find arsenic mainly in rice as a food, since rice is a plant that needs a lot of water and therefore stores a lot of arsenic during cultivation. For us, however, arsenic is very carcinogenic. You can find more about this in my blog post on carcinogenic substances in everyday life.
When I see this photo, I immediately have a little Thailand feeling at home… Hopefully, I was able to take you a little into other realms and bring you to different thoughts!
Have fun cooking and as always: Enjoy to the fullest! Have you already seen my other recipes? 😉
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