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
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)
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
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!