KAO NIEW MAMUANG - THAI STICKY RICE WITH MANGOES
- 2 cups (300 grams) sweet sticky rice*
- 3 cups (450 grams) water
- 1 cup (150 grams) coconut milk*
- 1/4 cup (50 grams) sugar
- 1/2 teaspoon salt
- 4 ripe mangoes, peeled, pitted, halved, then sliced
- 6 tablespoons coconut milk
Soak the rice in cold water for 7 to 8 hours. Drain the water. Put the rice in an electric rice cooker and add 3 cups of water. (If using a regular pan, cook rice over high heat until water boils; turn to low and cook until the rice looks dry and fluffy.) Meanwhile, combine sugar, 1 cup (150 grams) coconut milk and salt in a bowl, stirring until sugar is dissolved. When the rice is cooked, pour the coconut mixture over it. Mix well and let the sticky rice stand for 20 minutes. Cook 6 tablespoons of coconut milk over low heat for 10 minutes. Set aside. Spoon the sticky rice on a dessert plate. Angle the sliced mangoes around the sticky rice. top with warm coconut milk.
Can be purchased at your local Oriental food markets such as 99 Ranch Market or on line.
Source: "A Touch of Thailand" by Duangduen Buranasombati