Mango with Sticky Rice, Khao Niaow Ma Muang
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Ariel S. June 11, 2013
I made this for breakfast this morning and completely loved the results. This is one of my favorite Thai dishes, and I always save room for some when eating at a restaurant with it on the menu. I started researching how to make my own, since I live steps from the International District in Seattle and have access to tons of inexpensive, quality Asian ingredients for my cooking. I soaked my rice overnight and steamed like a dream inside a cheesecloth! I loved how simple this method was compared to other recipes which instruct you to cook the coconut mixture into the rice on the stovetop. Thank you so much for sharing! I bought a 5-pound bag of Thai rice, so this is definitely going to be in heavy rotation around here. I'd love to try it with black sticky rice sometime soon! One question: what is the crisp topping/garnish this dish is frequently served with (I believe it appears in your photo, above)? It's so delicious; I would love to make some of my own. Thank you again!
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