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Print this Recipe    Sticky Rice Mango 01

Thai Sticky Rice and Mango
(Khao Nieow Ma Muang)

1 1/4 cups raw sticky rice (sweet or glutinous rice)
3/4 cup very thick coconut milk for mixing with rice
1/4 cup sugar
3/4 cup very thick coconut milk for topping the rice
1/8 tsp salt for the topping
1/2 tbsp salt for mixing with rice
1/4 tsp rice flour
6 medium mangoes, peeled and sliced

Do not shake the coconut milk can before opening. Spoon out only
the thick part that's usually on top.

Wash and rinse the sticky rice well. Add enough water to the rice
so until the water is about 1/4" above the rice surface. Cook rice
in an automatic rice cooker or in a bowl in a steamer. Do not open
the rice until fully cooked (about 20-25 mins). Heat, on low, 3/4
cup of coconut milk in a small saucepan. Add sugar and 1/2 tbsp
salt to the coconut milk and cook until dissolved. Remove from heat
and pour into cooked rice. Stir to mix well and set aside to let
stand for about 15 mins. Heat the rest of coconut milk and add
salt. Stir until the salt is dissolved. This makes the topping
sauce. To serve, place sliced mangoes on a side of a serving disk.
Spoon some seasoned sticky rice on the other side. Top the rice
with 1 or 2 tsp of coconut sauce and serve. Makes about 6 servings.


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