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A classic Thai breakfast and dessert. Perhaps one of the few dishes that appears in all regional Thai cuisines and can be found in the north, south, on all islands, and deep in the countryside (unlike Tom Yum or Pad Thai, which are not ubiquitous). The base is sticky rice, mango, and coconut milk. This dessert is eaten with spoons, forks, and sometimes even hands. Health-conscious restaurants have started making mango sticky rice with red, black, and brown rice varieties. Rightly so, as these rice types are healthier, and the fluffiness of white rice isn’t needed here. However, I’m giving you the classic recipe, substituting the sticky rice variety with a more common Thai one for an authentic taste.
It’s best to use basic Thai jasmine rice. It can be replaced with Indian basmati, as they are similar in taste and texture.
- 3/4 cup jasmine rice (standard 250 ml cup)
- 150 ml of coconut milk
- 2 tbsp. sugar
- salt
- 1 tsp. starch
- 1 large ripe mango
Cook the rice according to the package instructions. While it cooks, mix coconut milk, sugar, a pinch of salt, and starch. Pour the mixture into the cooked rice. If there is too much liquid, leave it on medium heat for another 1–2 minutes. Turn off the heat, cover with a lid, and let it rest. Ideally, for an hour, but I usually let it sit for 5–6 minutes while peeling the mango. Rice doesn’t contain gluten, so starch and sugar help make it sticky, and this "chemistry" needs a little time to work.
Peel the mango like a potato and slice the halves of flesh along the pit. If you don’t have serving molds at home (but want a beautiful presentation), the rice can be placed in a small bowl with a rounded bottom or a cup. Let it sit for a minute, turn it upside down onto a plate, and leave it for another 30 seconds before carefully removing the bowl. Serve, optionally sprinkled with black sesame seeds.
Cook the rice according to the package instructions. While it cooks, mix coconut milk, sugar, a pinch of salt, and starch. Pour the mixture into the cooked rice. If there is too much liquid, leave it on medium heat for another 1–2 minutes. Turn off the heat, cover with a lid, and let it rest. Ideally, for an hour, but I usually let it sit for 5–6 minutes while peeling the mango. Rice doesn’t contain gluten, so starch and sugar help make it sticky, and this "chemistry" needs a little time to work.
Peel the mango like a potato and slice the halves of flesh along the pit. If you don’t have serving molds at home (but want a beautiful presentation), the rice can be placed in a small bowl with a rounded bottom or a cup. Let it sit for a minute, turn it upside down onto a plate, and leave it for another 30 seconds before carefully removing the bowl. Serve, optionally sprinkled with black sesame seeds.
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