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My review
Mango with Sticky Coconut Rice (Kao Niaw)
5
Ms. Tea
"This is my favorite Thai dessert. There is something very comforting about it. I also like to eat it for breakfast."
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Ingredients
35 m servings 701Original recipe yields 4 servings
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- US
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Directions
{{model.addEditText}} Print- Heat oil in a saucepan over medium heat; gently cook and stir rice in the hot oil until toasted, 2 to 3 minutes. Add coconut milk, water, sugar, and salt; bring to a boil. Reduce heat, cover saucepan, and simmer until rice is tender and has absorbed all the liquid, 20 to 25 minutes. Stir coconut cream into rice.
- Scoop rice into a serving bowl and top with mango.
Footnotes
- Cook's Note:
- Be sure to keep a close eye on the rice because it is easy to overcook. I've tried making this in a rice cooker before and I did not have any luck, so I always make this on my stovetop.
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5/23/2018
I liked this version of coconut mango rice because it was super easy, and I rarely have much time to spend on a side-dish/dessert. Only substitute was coconut oil because I don't have grape-see...