Authentic Thai Mango Sticky Rice Recipe (Khao Neeo Mamuang)

Ingredients

• 2 cups water
• 1.5 cups uncooked short-grain white rice
• 1.5 cups coconut milk, divided
• 1 cup white sugar
• 0.75 teaspoon salt, divided
• 1 tablespoon white sugar
• 1 tablespoon tapioca starch
• 3 mangos, peeled and sliced
• 1 tablespoon toasted sesame seeds

Instructions

1. Get all the necessary ingredients ready.
2. In a saucepan, mix water and rice. Bring to a boil, then cover and reduce heat to low. Simmer until the water is fully absorbed, approximately 15 to 20 minutes.
3. While the rice simmers, in a separate saucepan, combine 1 ½ cups of coconut milk, 1 cup of sugar, and 1/2 teaspoon of salt. Bring to a boil over medium heat, then remove from heat and set aside.
4. Gently stir the cooked rice into the coconut milk mixture. Cover the mixture and let it cool for about 1 hour.
5. Prepare the sauce by combining 1/2 cup of coconut milk, 1 tablespoon of sugar, 1/4 teaspoon of salt, and tapioca starch in a saucepan. Bring to a boil, and cook, stirring constantly, until it thickens.
6. Arrange the coconut rice on a serving plate and garnish with slices of fresh mango. Drizzle the prepared sauce generously over the mango and rice.
7. Garnish with a sprinkle of sesame seeds before serving.

Nutrition

• Calories: 817 kcal
• Fat Content: 26 g
• Fiber Content: 6 g
• Sugar Content: 76 g
• Sodium Content: 458 mg
• Protein Content: 8 g
• Carbohydrate Content: 144 g
• Saturated Fat Content: 22 g
• Unsaturated Fat Content: 0 g