Ingredients
- 1 cup Sweet Rice
- 1 Mango peeled and cut
- 1 cup Coconut Cream/Milk If using canned coconut milk, use the thick creamy part at the top of the can
- 1 tbsp sugar (Can be to taste)
- 1/2 tsp salt (Also to taste)
- toppings chia seeds, hemp hearts, rice crispies, etc optional
Instructions
- Soak rice in water for at least 3 hours. When done drain rice.
- Steam rice until soft, usually about 20 min. This will vary depending on your steamer.
- While rice is steaming, in a small sauce pan heat the coconut cream on medium to low heat. Once the cream starts to break down and become more liquidy, set the heat to low.
- Add salt. Slowly add a little sugar at a time. Stirring until dissolved. Taste. Add more sugar if it's not sweet enough for you. Keep cream sauce warm while rice is still cooking - leave on low and stir occasionally.
- Once rice is done, transfer to a bowl and pour the coconut cream sauce on the rice and mix thoroughly. Leave some sauce leftover to drizzle over the mango and rice for plating.
- Scoop as much rice as desired onto a plate or bowl. Add sliced mangoes. Then drizzle remaining coconut cream sauce over mangos and rice.
- Top it with whatever you like to add some crunch or extra flavoring. I topped mine with chia seeds and hemp seeds. In Thailand, they used something similar to rice crispies in some places.
Notes
- Try using unrefined sugar for a healthier option; examples: palm sugar, coconut sugar
- Recipe can also be found on the blog: https://www.redpointlife.com/mango-sticky-rice-khao-neow-ma-muang/
bon appetit
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