Name: Mango Sticky Brown Rice
Total time: 600 min
Ingredients: 1 cup short-grain brown rice; 1 cup light coconut milk; 2 tablespoons sugar; 0.25 teaspoon salt; 0.5 medium ripe mango, peeled and thinly sliced; 1 tablespoon sesame seeds

Mango Sticky Brown Rice

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.

Wendy Lopez

Published on September 30, 2022

Reviewed by Dietitian

Emily Lachtrupp, M.S., RD

Mango Sticky Brown Rice — Photo: Ali Redmond

Active Time:

15 mins

Total Time:

10 hrs

Servings:

Nutrition Profile:

Dairy-Free Diabetes Appropriate Egg Free Gluten-Free Heart Healthy Nut-Free Soy-Free Vegan Vegetarian

Jump to Nutrition Facts

Ingredients

1 cup short-grain brown rice
1 cup light coconut milk
2 tablespoons sugar
¼ teaspoon salt
½ medium ripe mango, peeled and thinly sliced
1 tablespoon sesame seeds

Directions

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.
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 (per serving)

138	Calories
3g	Fat
26g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 138
% Daily Value *
Total Carbohydrate 26g	9%
Dietary Fiber 2g	7%
Total Sugars 6g
Added Sugars 3g	6%
Protein 3g	6%
Total Fat 3g	4%
Saturated Fat 2g	10%
Vitamin A 227IU	5%
Vitamin C 8mg	9%
Folate 10mcg	3%
Vitamin K 1mcg	1%
Sodium 81mg	4%
Calcium 23mg	2%
Iron 1mg	6%
Magnesium 6mg	1%
Potassium 93mg	2%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.