The Thai dessert kow neuw mamuang, or mango sticky rice, is a popular dessert throughout Southeast Asia. It's typically made with white glutinous rice, but our version features short-grain brown rice for a similarly chewy texture with more fiber per serving. Coconut milk adds sweetness, while a topping of sesame seeds provides nuttiness.

EatingWell.com, September 2022

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Credit: Ali Redmond

Recipe Summary

active:
15 mins
total:
10 hrs
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse rice in a fine-mesh strainer under cold water until the water runs clear. Transfer to a bowl; add 4 cups cold water and soak for 8 hours or overnight. 

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  • Strain the rice and rinse again. Line the top level of a steamer pot with a large sheet of parchment paper and spread the rice evenly onto the paper. Add 1/2 cup water onto the rice and fold the paper over the rice so it's completely covered. Add enough water to fill the steamer to just below the basket. Steam over medium-high heat until the rice is tender and soft, about 70 minutes. (Be sure to add more water to the pot if needed, so it doesn't dry during the cooking process.) Turn the heat off and let stand, covered, for 10 minutes.

  • Meanwhile, combine coconut milk, sugar and salt in a small saucepan; cook over medium-low heat, stirring frequently, until the sugar and salt have dissolved, 3 to 4 minutes. 

  • Transfer the rice to a medium bowl and pour 3/4 cup of the hot coconut milk over it. Gently stir. Cover and let stand until the rice has absorbed all of the milk, 25 to 30 minutes. Top with mango, sesame seeds and the remaining coconut milk.

Equipment

Steamer pot; parchment paper

Nutrition Facts

1/3 cup
138 calories; protein 3g; carbohydrates 26g; dietary fiber 2g; sugars 6g; added sugar 3g; fat 3g; saturated fat 2g; vitamin a iu 227IU; vitamin b3 niacin 1mg; vitamin c 8mg; folate 10mg; vitamin k 1mg; sodium 81mg; calcium 23mg; iron 1mg; magnesium 6mg; phosphorus 10mg; potassium 93mg; niacin equivalents 1mg; selenium 1mcg.
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