This recipe caught my attention when I arrived in Thailand because it combines 3 ingredients that I love: rice, coconut, and mango. It's like a kind of rice pudding in a Thai version, plus it can be made with easy-to-find ingredients if we make a couple of simple substitutions.
The original recipe is prepared with glutinous rice and mung seeds, but if you can't find them, you can use any type of rice, preferably with high starch content. On the other hand, mung seeds can be eliminated or substituted with any other type of seeds (sesame seeds work very well).
The combination of rice, coconut sauce, and mango is incredible, it is the star dessert in Thailand and is sold everywhere, in restaurants, on-street stalls and I have seen versions even with black rice.
In the photo below you can see how the rice was once cooked and before adding the sauce. This type of rice has a lot of starch, which is why the grains are so close together, although you can use any type of rice if you do not mind that the recipe is slightly different.
You may also be interested to know about the following recipe khao neeo mamuang
1 cup of glutinous rice or any type of rice, uncooked ( 185 g )
1 cup of coconut milk ( 250 ml)
1/4 cup cane, coconut, or brown sugar ( 4 tablespoons)
1/4 teaspoon of salt
1 - 2 teaspoons cornstarch + 1 tablespoon water
Mung seeds for garnish (optional)
4 - 8 mangoes
The traditional recipe uses glutinous rice, but you can use whatever you have on hand. Let it soak in twice as much water (2 cups or 500 ml) for 30 minutes.
In Thailand, they steam it, but since we didn't have a steamer at hand, we poured the rice and water into a saucepan and when it started to boil, we covered it partially and left it to cook over low heat until the water was consumed and the rice was cooked. ready (about 10-15 minutes, but the time may vary depending on the rice you use). Add more water if necessary.
While the rice is cooking, you can make the sauce. Add the coconut milk, sugar, and salt to a saucepan and cook over medium-high heat until hot and the sugar has completely melted. Then, add the cornstarch dissolved in water, stir and cook until it thickens. Add more or less cornstarch depending on how thick you want the sauce, we usually add 1 and 1/2 or 2 teaspoons.
When the rice is ready, put it in a bowl, add half of the sauce and stir until it is perfectly integrated. The other half is thrown on top when serving.
The classic recipe uses roasted mung seeds, so we buy them raw and toast them in a skillet until golden brown, but they can be omitted or substituted with sesame seeds or whatever other seeds you have on hand.
To serve the dish, add the rice, next to the peeled and chopped mango (1/2 or 1 mango per serving), a little sauce on top, and finally the mung seeds.
It's best fresh, but you can store the rice and sauce in airtight containers in the fridge for 3-4 days. If the sauce is too thick, you can add more milk or water. The mango is best opened just before serving.
Ideally, use glutinous, but any rice will do. Although glutinous rice is long grain, it is sticky rice and when cooked the grains stick to each other, so I think that if I did not find it, I would opt for short-grain rice because it tends to have a higher starch content .
We use coconut milk, not coconut drink. Coconut milk usually comes in a can, although there are also in tetra brick, it is much thicker than coconut drink and also does not usually contain sweeteners or as many additives.
Instead of cornstarch, you can use other thickeners or starches.
Mung seeds can be substituted for sesame or other seeds.
If you like your rice with more sauce, you can make a little more in a moment and add it on top.
Ingredients
1 cup of glutinous rice or any type of rice, uncooked ( 185 g )
1 cup of coconut milk ( 250 ml)
1/4 cup cane, coconut, or brown sugar ( 4 tablespoons)
1/4 teaspoon of salt
1 - 2 teaspoons cornstarch + 1 tablespoon water
Mung seeds for garnish (optional)
4 - 8 mangoes
Instructions
The traditional recipe uses glutinous rice, but you can use whatever you have on hand. Let it soak in twice as much water (2 cups or 500 ml) for 30 minutes.
In Thailand, they steam it, but since we didn't have a steamer at hand, we poured the rice and water into a saucepan and when it started to boil, we covered it partially and left it to cook over low heat until the water was consumed and the rice was cooked. ready (about 10-15 minutes, but the time may vary depending on the rice you use). Add more water if necessary.
While the rice is cooking, you can make the sauce. Add the coconut milk, sugar, and salt to a saucepan and cook over medium-high heat until hot and the sugar has completely melted. Then, add the cornstarch dissolved in water, stir and cook until it thickens. Add more or less cornstarch depending on how thick you want the sauce, we usually add 1 and 1/2 or 2 teaspoons.
When the rice is ready, put it in a bowl, add half of the sauce and stir until it is perfectly integrated. The other half is thrown on top when serving.
The classic recipe uses roasted mung seeds, so we buy them raw and toast them in a skillet until golden brown, but they can be omitted or substituted with sesame seeds or whatever other seeds you have on hand.
To serve the dish, add the rice, next to the peeled and chopped mango (1/2 or 1 mango per serving), a little sauce on top, and finally the mung seeds.
It's best fresh, but you can store the rice and sauce in airtight containers in the fridge for 3-4 days. If the sauce is too thick, you can add more milk or water. The mango is best opened just before serving.
Notes
Ideally, use glutinous, but any rice will do. Although glutinous rice is long grain, it is sticky rice and when cooked the grains stick to each other, so I think that if I did not find it, I would opt for short-grain rice because it tends to have a higher starch content .
We use coconut milk, not coconut drink. Coconut milk usually comes in a can, although there are also in tetra brick, it is much thicker than coconut drink and also does not usually contain sweeteners or as many additives.
Use the sweetener you want.
Instead of cornstarch, you can use other thickeners or starches.
Mung seeds can be substituted for sesame or other seeds.
If you like your rice with more sauce, you can make a little more in a moment and add it on top.
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