Summer, no one really likes this season but there are ways to make it better. As a child, summer meant leisure time at Grandma’s house, the smell of ripe mangoes and curd rice at grandma’s place where she weaves love throughout the day!
So, if you like mangoes and/or rice, or you simply want to go back to the good old days you’re going to love this exotic Thai dessert.
Divine is the only way to describe the classic Thai dessert ‘Khao Niaow Ma Muang’. Khao Niaow means glutinous sticky rice, while Ma Muang means mango in Thai.
What you will need to make your afternoon meal better
1 cup Pragati Diamond rice
- 1 1/2 cups water (divided)
- 4 to 5 tablespoons brown sugar
- 1/4 teaspoon salt
- 1 can of coconut milk
- 1 to 2 ripe mangoes
- Soak Pragati Diamond rice in 1 cup water for 20 to 30 minutes. Do not drain the water.
- Add 1/2 cup more water, plus 1/2 can coconut milk, salt, and 1 tablespoon brown sugar. Stir well. When it’s boiling gently partially cover with a lid.
- Reduce heat to medium-low, or just until you get a gentle simmer. Simmer until coconut water has been absorbed by the rice. Turn off the heat and leave the pot on the burner with the lid on for 5 to 10 minutes.
- Warm the rest of the coconut milk over medium-low heat for 5 minutes. Add 3 tablespoons brown sugar, stirring to dissolve. Taste the sauce for sweetness, add more sugar if desired.
- Prepare the mango by cutting it open and slicing it into bite-size pieces.
Scoop the warm rice into a serving bowl, then drizzle the sweet coconut sauce over it.
Arrange mango slices on the rice and drizzle some more sauce. It’s the most famous of all the rice-based Thai desserts, and so very delicious. Enjoy!
