Thai Sweet Sticky Rice With Mango (Khao Neeo Mamuang)
Serves: 6
Leola Gaylord
1 January 1970
Based on User reviews:
46
Spice
53
Sweetness
50
Sourness
43
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1.5 cups
White Rice (uncooked short-grain)2 cups
Water1 cup
Coconut Milk1 tbsp
White Sugar1 tsp
Salt1 tbsp
Tapioca Starch1 tbsp
Toasted Sesame SeedsDirections:
1
Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low
2
Simmer until water is absorbed, 15 to 20 minutes
3
While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside
4
Stir the cooked rice into the coconut milk mixture; cover
5
Allow to cool for 1 hour
6
Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil
7
Place the sticky rice on a serving dish
8
Arrange the mangos on top of the rice
9
Pour the sauce over the mangos and rice
10
Sprinkle with sesame seeds