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+ servings

Sticky Mango Rice (Khao niaow ma muang)

How to Make Mango Sticky Rice
How to make the classic Thai dessert
Freya
4.69 from 58 votes
Prep 4 minutes
Cook Time 20 minutes
Total Time 24 minutes

Equipment

  • Saucepan
  • Teacup
  • Clingfilm

Ingredients

  • 1 cup Sticky Rice - Thai, (or sushi rice) soaked overnight in coconut milk
  • 1 can Coconut Milk - canned
  • pinch Sea Salt
  • 4 tbsp Brown Sugar
  • 1 Mango - large, ripe, peeled and sliced

Instructions

  • Rinse your rice and leave it to soak overnight (or at least a couple of hours) in coconut milk (or water). You can reuse the coconut milk when you cook the rice.
  • The next day, drain the rice and reserve the coconut milk if used.
  • Place the soaked rice in a pan with 1½ cups water, 200ml of the coconut milk, 1 tbsp sugar and the salt. Stir thoroughly.
  • Bring to a gentle simmer, cover and turn down to a low heat.
  • Simmer for 20 minutes, or until the rice is tender and has absorbed the milk

To Make the Coconut Sauce

  • Place the rest of the coconut milk and the sugar in a small saucepan and bring to a brisk simmer. Whisk quickly until the sugar has dissolved and it starts to thicken. It won't thicken much, just like condensed milk. Leave to one side.

To Serve

  • This is an optional step if you'd like to serve your rice in the traditional dome shape.
  • Line a teacup with cling film.
  • Fill the teacup to the top with with the cooked sticky rice. Fold down the clingfilm over the top. Press down gently to compact it into the cup.
  • To plate, remove the clingfilm from the top of the rice pudding, invert it onto your serving plate and it should just pop out onto the plate. Remove the rest of the clingfilm.
  • Pour over a drizzle of the coconut sauce, and dress with mango slices.

Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.

Nutrition Facts
Sticky Mango Rice (Khao niaow ma muang)
Amount per Serving
Calories
436
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
18
g
113
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Sodium
 
20
mg
1
%
Potassium
 
349
mg
10
%
Carbohydrates
 
60
g
20
%
Fiber
 
2
g
8
%
Sugar
 
19
g
21
%
Protein
 
6
g
12
%
Vitamin A
 
560
IU
11
%
Vitamin C
 
20
mg
24
%
Calcium
 
38
mg
4
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.