Sticky Rice with Coconut and Mango Thai Style

Christmas is just around the corner and we are once again with the challenge of preparing the Christmas menu. Some of you surely have a set menu every year. Do you dare to introduce an oriental dish on the menu? We can start with something sweet like this dessert "Sticky Rice with Coconut and Mango Thai Style", which is quite similar to a traditional dessert here, rice pudding.

This dessert has a mild coconut flavor that pairs well with the refreshing taste of mango. I like to take the rice of this dessert a little warm or at room temperature, and serve it in a small quantity, so that it can be appreciated in a single bite, as a sweet to finish off lunch or dinner.

Glutinous rice can be prepared a day in advance and mixed with coconut milk just before serving. I find it more comfortable to cook the steamed rice, so it is cooked to its point and hardly goes over. To facilitate cooking, we have to soak the rice overnight. If you want to see another way to cook it, click here. What do you think of the proposal?

You may also be interested to know about the following recipe khao neeo mamuang

The ingredients:

Rice:

1/2 glass of glutinous rice

1 glass of coconut milk

1 tablespoon of white sugar

1/2 small tablespoon of cornstarch flour

a pinch of salt

1 glass of fresh Mango (cut small square)

1 tablespoon of mango jam

* Black sesame seeds to decorate

The steps:

1. Soak the glutinous rice in plenty of water overnight.

2. Cook the glutinous rice in steam for 15-18 minutes.

3. Meanwhile, in another pot, prepare the coconut milk. Bring the coconut milk, sugar, salt, cornstarch flour to boiling. Take it out of the fire and set it aside.

4. As soon as the rice is cooked, put it in the coconut milk and mix well.

5. Mix the mango cuts with the mango jam.

6. To serve, put the rice on the base. Place the mango slices and add the black sesame seeds to decorate. Glutinous rice is ready to eat.