Sticky Rice with Mango and Coconut (Khao Neeo Mamuang)

Served as street food in Thailand, this sweet sticky rice can be served as a snack, breakfast or dessert.

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Serves
4
Total Time
50
Prep Time
20
Cook Time
30

Ingredients

  • null 1 cup RiceSelect® Sushi Rice
  • null 1 1/2 cup water
  • null 1 1/4 cups coconut milk, divided
  • null 3 1/2 tbsp brown sugar, divided
  • null 2 mangoes, sliced
  • null 1 tbsp black sesame seeds
  • null Fresh mint leaves, for garnish

Instructions

  1. In small saucepan set over medium heat, combine rice, water, 1 cup coconut milk and 1 1/2 tbsp sugar. Cook for about 20 minutes or until rice is tender and most of the liquid is absorbed. Remove from heat; cover and let stand for 10 minutes.
  2. Meanwhile, in separate small saucepan set over medium heat, bring remaining coconut milk and sugar to boil. Cook, stirring often, for 8 to 10 minutes or until thickened and syrupy.
  3. Divide rice among 4 serving bowls. Arrange mango slices over top; drizzle with coconut milk syrup. Garnish with black sesame seeds and mint.
  4. Tip: Substitute pineapple, guava or papaya for mango if desired.