Khao Neow Mamuang (Mango with sticky rice pudding)

 

                This dish is usually served at room temperature and is often varied by using differet exotic fruits uch as rambutans, longans or lychees.

                Choose the ripest fruit you can find. The sweetness of the mango is complemented by the slightly salty coconut cream sauce.

Serves 4

• 315 gr sticky (glutinous) rice
• 750 ml water
• 60 ml palm sugar or brown sugar
• 2 large ripe mangoes
• 250 ml coconut cream
• 2 ml salt

1. Rinse the sticky rice twice, then drain well in a colander.
2. Place the rice in a medium-sized saucepan with the water ; heat to boiling, then cook, uncovered, until the rice is soft, about 20 minutes.
3. Stir in the sugar, and cook for an additional 5 to 10 minutes, or until the sugar is dissolved ; remove from heat and allow to cool.
4. Peel the mangoes and slice the flesh.
5. To serve, spoon the rice onto a serving dish ; whisk together the coconut cream and salt and spoon over the prepared rice.
6. Arrange the mango slices with the rice.

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