Mango Sticky Rice using Semi Wholegrain Rice - Khao Niew Mamuang

Mango Sticky Rice using Semi Wholegrain Rice - Khao Niew Mamuang

Mango sticky rice is a classic Thai dessert that combines the creaminess of coconut milk with sticky rice and sweetness of a fresh mango. Made with chewy, sticky glutinous rice, this is a delicious dessert for after a meal or as an afternoon snack. The sticky rice is very versatile and can be enjoyed as a sweet dessert rice or with savoury dishes. 

Serves 4 I Cooking time: 30 mins + Prep 1 hour

Ingredients

Method

For the Rice

  1. First, wash and drain the rice. Add rice and 250 ml of water to a pot and leave to soak for 1 hour.
  2. Bring to a boil. Reduce the heat, cover with a lid, and simmer for 12-15 minutes, or until the water is absorbed.
  3. Remove from the heat and leave covered for 10 minutes.

For the Sauce

  1. Add coconut cream to a pot and heat until warm, not boiling. Add the maple syrup and a pinch of salt and mix well. 
  2. Divid the liquid into 2 portions. Mix half into the cooked rice and mix well. This will flavour the rice and make it extra creamy and sticky. Keep the rest for when serving.
  3. Cut the fresh mango - or defrost frozen. 
  4. Serve the sticky rice in a half moon shape, place the mango and drizzle the rest of the coconut cream sauce. 
  5. Add fresh mint leaves and toasted sesame seeds.

Recipe by The Clearspring Kitchen

All Clearspring recipes are 100% plant-based, using Organic products where possible and refined sugar-free.

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