The delight that is Sticky Rice with Mango and how to cook it

If you have been to Thailand, there is a very good chance that you have sampled the delight that is sticky rice with mango. I find the texture of sticky rice to be very inviting and I ate it with a lot of street food that I came across in the country. The combination of this with the sweetness of coconut milk and fresh mango makes it a delicious dessert.

My wife and I first came across this delightful dish in the first couple of days that we were in Bangkok, and after that moment we decided that we could quite possibly eat it for breakfast, lunch and dinner.

Sticky rice with mango in Bangkok

When we were in Chiang Mai in Northern Thailand, we took a full day Thai cooking course with the Thai Cottage Home Cookery School, where I had the great opportunity to learn how to cook my favourite Thai dishes, including sticky rice with mango (Khao-neeaw ma-muang). So if you’re at home after a trip to Thailand and are having sticky rice with mango withdrawal, here’s how to cook it yourself!

Sticky Rice with Mango Recipe (Serves 2)

Ingredients

• 100g sticky rice (Find it at an Asian supermarket – could use normal rice but it would have a different texture)
• 1/2 cup coconut milk
• 2 tsp coconut cream
• 2 tbsp sugar
• 1/4 tsp salt
• 50g sliced fresh mango

Method

1. Soak the sticky rice in water for 3 – 4 hours or better overnight.
2. Drain the rice grains and put in a sticky rice basket (steamer basket) for cooking with boiling water.
3. Steam rice for 30 minutes.
4. In a saucepan, heat coconut milk, sugar and salt. Stir well.
5. Add cooked sticky rice, mix well and leave for 10 minutes.
6. Stir again and serve on a plate with the sliced mango.
7. Pour the coconut cream over the sticky rice and mango.

My sticky rice with mango in the Thai cooking class

Have you tried sticky rice with mango? What is your favourite Thai dish?