Mango Sticky Rice

by Chef Kendall Huff

Native Foods Cafe

 

Oh mango sticky rice… you are so wonderful.  And sometimes really hard to find at
local Thai restaurants, but surprisingly simple to make at home.  Thank goodness!  I created this recipe for the Tour of
Asia Cooking Demos in May, and I have remade it several times since….. it is
that good.

A few things to note:

  • Thai Sticky Rice (aka- sweet rice, waxy rice, pearl rice) is
    a type of Asian rice that gets extremely sticky when it’s cooked.
  • How can you tell when mangoes are ripe?  Give the fruit a slight squeeze. A ripe
    mango will give a little.  They
    will also sometimes have a fruity aroma at their stem ends. 
    What if they are not ripe?  Place the mango in a paper bag at room
    temperature. This will speed up the ripening process.

 

Thai Mango Sticky Rice

 (Kha Niaow Ma Muang)


969985_10151637067960909_1095699604_nNative Foods Cafe, vegan, vegan food, vegan recipe, mango sticky rice


Yield- About 2 cups

1 cup Thai sticky rice (also called sticky rice)            

2 each ripe mangos, cut
into small cubes

4 to 5 TBSP organic brown sugar

¼ tsp sea salt

14 oz coconut milk (not lite, thicker the better)

 

1. Soak the rice in 1 cup of water for 30 minutes or up to 3
hours at room temperature in a bowl.

2.  Add to that
bowl ¾ cup more of water, 4 oz of coconut milk, the salt and 1 TBSP of the
brown sugar.

3. Place the rice mix in a saucepan and bring to a
slow/gentle boil. Reduce the heat to a low simmer and cover the rice, leaving a
small crack open for steam to escape.

4. Simmer for 20 minutes. The rice will absorb all of the
coconut milk and water.  Allow the
rice to sit for another 10 minutes, off the heat.

5. For the mango sauce, place the rest of the coconut milk
and the remaining 3 TBSP of brown sugar in a saucepan and allow the sugar to
dissolve.  Taste and add more sugar
if need be!

6. Take one mango and dice it up and place it in the coconut
mix. Allow it to cook in the coconut milk for 7 minutes. Remove it from the
heat and place it right in the blender. Blend until smooth.

To Serve: Place a scoop of the rice, a nice amount of mango
sauce and fresh diced mangoes on top!  Here I am with my fancy Mango Sticky Rice in a wine glass… oooh la la!


935414_10151637064985909_628862481_nNative Foods Cafe, vegan, vegan food, vegan recipe, mango sticky rice

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s