MANGO STICKY RICE| RICE WITH COCONUT MILK AND MANGO

As I told you a while ago in this post, and in this post, I have a weakness for Thai food. And the mango sticky rice (or rice with coconut and mango milk), is one of my favorite dishes in this kitchen.

As I told you a while ago in this post, and in this post, I have a weakness for Thai food. And the mango sticky rice (or rice with coconut and mango milk), is one of my favorite dishes in this kitchen.

This delicious dessert is traditionally served warm or hot, and it is sure to steal the hearts of everyone who tries it.

When I did a Thai food class at Jamie Oliver's Recipease in Notting Hill, they taught us to prepare a faster adaptation (but very close to the traditional one) of this dessert, loaded with palm sugar. While it was delicious, it was far from being very healthy, so I have experienced with other sweeteners and techniques for " thesimplelificar" the sticky rice handle.

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

TECHNIQUES FOR MAKING COCONUT AND MANGO RICE PUDDING.

There are multiple ways to prepare mango coconut milk rice pudding.

One that I personally love is to use leftover rice (prepared without oils or stir-fries or dressings of any kind, just steamed, as is done in Asia), and cook it over very low heat with coconut milk, sweetener, ginger, and lemongrass. Thus, the rice is super creamy and rich.

This time I decided to make it from scratch, cooking the rice in my homemade coconut milk, flavoring it with fresh lemongrass and ginger, and using maple syrup as a sweetener (you can also use agave, coconut sugar, palm sugar, or whatever you prefer).

WHAT RICE TO USE?

As for the rice that is used to prepare rice with coconut and mango milk, glutinous white rice is traditionally used, or jasmine rice because it is aromatic and naturally sweet.

However, I have made it with all types of rice: short grain, long grain, white, whole grain, basmati, including the black glutinous rice that I used in these photos, and that fascinates me for its nutritional profile and for the nice contrast that got with the handle.

GLUTINOUS BLACK RICE.

Black glutinous rice, also known as forbidden rice, is the whole grain version of the typical white glutinous rice that is consumed in Asia, especially in Thailand, and is traditionally used to prepare this dessert. As you will see in the photos, its color is rather an intense purple. It can be bought in all Asian stores and supermarkets.

Being a type of brown rice, it is a complex carbohydrate high in fiber (2 grams per serving), protein (5 grams per serving), minerals such as iron, and flavonoids such as antitoxin (which gives the rice its dark purple pigment, and that it is related to having an anti-inflammatory and anti-cancer effect).

Black glutinous rice is suitable for both sweet and savory preparations, and like all grains and rice, it is recommended to let it soak for at least two hours before cooking.

Remember that you can use any type of rice you have on hand to prepare this coconut and mango rice pudding.