Mango sticky rice is a popular dish in the Indochina region of Southeast Asia, such as Thailand, Laos, Cambodia, and Vietnam. Khao niao is traditionally eaten using only the right hand. It is the staple food of Northern and Northeastern Thais, and usually served warm.
The following photo is from the Rantapallo website -
Preparation: - about 4 hours, or overnight
- 1½ cups x short-grain Glutinous, or Sticky Rice (Japonica rice)
- Water -- to cover
- 2 cups x Coconut Milk
- ½-¾ cup x Brown, or Palm sugar
- 1 tspn x Salt
- 3-4 x Mangoes, peeled and sliced, or cubed
- 1 x Mint sprig for each portion (optional)
Place the rice in a large bowl and fill it with enough water to cover rice by 2 to 3 inches. Let soak for at least 3 hours or, if possible, overnight. This is an important step, so don't skip it!
Drain, and rinse the rice. Set up a steamer over about 3 inches of water, and line the inside of the vessel (bamboo steamer) with a moistened cheese-cloth. Pour the soaked rice into steamer. Bring the water to a boil over medium heat, cover tightly and steam the rice for 25 to 30 minutes.
Meanwhile, in a saucepan, bring the coconut milk, sugar and salt to a slow simmer, over low heat. Don't allow it to boil. When rice is finished, remove it and place it into a large bowl. Stir half the sweetened coconut milk into the rice. Adjust the amount of sugar to your taste, cover with plastic wrap, and set aside to rest, for about 30 minutes.
Place the coconut rice in a large serving bowl, or smaller serving dishes, then lay a few pieces of mango on the side, and garnish with a mint sprig. Pour a little of the remaining coconut milk over each portion and serve at room temperature.