Thai was my theme of the day. I made the Thai Red Curry and Sticky Rice for dinner and once I had finished making it, my eyes fell on the ripe mangoes that were there in my pantry. So I thought, why not make some Khao Niaow Ma Muang with those yummy ripe mangoes so as to complete my Thai dinner. So here I am.
For those who haven't tried it before, the looks can be deceiving, but it really is soooo... good.
1 cup Thai Sweet Rice (also called 'sticky rice' OR 'glutinous rice', available at Asian food stores
1-2 ripe mangoes, cut into bite-size pieces (for more on mangos, see below)
4-5 Tbsp. palm sugar Or brown sugar
1/4 tsp. salt
1 can good-quality (thick) coconut milk
1/4 tsp cornstarch
water (for boiling or steaming the rice)
Soak the rice in 1 cup water for 20-30 minutes, OR up to 4 hours.
Do not drain the rice. Simply add 3/4 cup (more) water, plus 1/4 can coconut milk, 1/4 tsp. salt, and 1 tbs brown sugar. Stir this into the rice.
Bring to a gentle boil, then partially cover with a lid (leaving some room for steam to escape). Reduce heat to medium-low.
Simmer in this way for 20 minutes, or until the coconut-water has been absorbed by the rice. Turn off the heat, but leave the pot on the burner with the lid on tight. Allow to sit for 5-10 minutes.or you can pressure cook this or 8 minutes.
To make the sauce, warm (do not boil) the rest of the can of coconut milk over medium-low heat (5 minutes). Add 3 Tbsp. sugar, stirring to dissolve and 1/4 tsp cornstarch mixed in 1/4 cup water to this and cook this for another 2 mintues
Taste-test the sauce for sweetness, adding more sugar if desired. (note that it will taste less sweet when added to the rice).
To assemble, place a few 'mounds' of sticky rice in each serving bowl. Top with slices of the mango, then pour sauce over. It should look like an English pudding with custard sauce, with the mounds of rice swimming in sauce.