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Chef Don's
Favorite Dessert Recipes
Khao Niaow Ma Muang (Thai Mango Sticky Sweet Rice)
Serves 4
1 cup Thai Sweet Rice
1 Ripe Mango, cut into bite-size pieces
1/2 can Coconut Milk
2-3 Tbsp. Brown Sugar
1 tsp. Cornstarch dissolved in 2 Tbsp. Water
pinch of Salt
1/2 tsp. Vanilla
To cook sweet rice, measure 2 cups of water and a
pinch of salt into a pot or rice cooker. Boil until rice is tender
(about 20 minutes). Put in refrigerator until cold and sticky. Rice
Cooking Tip: Don't worry if the rice still seems a little undercooked
when the water is gone. Just remove the pot from the heat, place the
lid on tight, and leave to "steam" cook for 10-15 minutes. The heat
within the rice pot will finish cooking the rice. The same applies if
using a rice cooker. In a saucepan, warm coconut milk together with
salt, sugar, and vanilla on medium heat. Stir until sugar is dissolved
about 5 minutes. Add the cornstarch that has been dissolved in the
water to the sauce and stir. As it thickens, turn down heat to low,
continuing to stir about 3 minutes. Remove from heat. To serve, place
scoops of cold sweet rice in bowls. Ladle warm sauce over to create an
“island” of rice. Around the island, place slices of
peeled, fresh mango and serve.
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