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
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
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.