Sticky Rice with Mango

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Thai Sticky Rice with Mango (khao niao mamuang)

I find any dish with sticky rice addictively comforting, especially a dessert. So I adore khao niao mamuang, Thai sticky rice with mango, one of Thailand’s most popular desserts. Glutinous rice (also called sticky rice) is the staple grain of north-eastern Thailand and, despite the name, doesn’t contain any gluten. This makes sticky rice with mango a great dessert if you’re cooking for gluten-free folk. Needless to say, making your own coconut milk and cream takes this dessert to the next level; chef David Thompson insists upon it (see video below). Start your khao niao mamuang early in the day to allow time for the rice to soak. Khao niao mamuang isn’t an overly sweet dessert and I find sparkling wine makes a good pairing as the bubbles cut through the rich coconut cream. Pirie in Tasmania consistently produces some of Australia’s best bubbles, and their entry level non-vintage chardonnay/pinot noir blend is a cracker with Thai sticky rice and mango.

Serves 2

Ingredients
  • ½ cup (100g/3½oz) white glutinous rice
  • ½ cup fresh coconut milk or coconut cream (125ml)
  • 40g castor sugar(1½oz)
  • ½ teaspoon salt flakes, crushed
  • ½ ripe mango, peeled and sliced
  • Fresh coconut cream for drizzling (optional)
Method
  1. Wash rice rice well with cold running water, until the water is clear. Drain then soak in cold water for about 6 hours.
  2. Drain rice and place in a saucepan with 300ml (1¼ cups) water and bring to the boil.
  3. Reduce heat and simmer for about 15 minutes, until tender; most of the water should be absorbed, but if it looks like it’s going to stick, add a splash more.
  4. Meanwhile, combine coconut milk (or cream), sugar and salt in a small saucepan over medium heat, stirring regularly until sugar dissolves. Bring just to the boil then remove from heat.
  5. Stir coconut milk mixture into the cooked rice and cook for a further 5 minutes or so until it’s absorbed.
  6. Spoon into serving bowls and top with mango.
  7. Serve khao neow mamuang with a drizzle of coconut cream if you like.
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