Thai Style Mango Sticky Rice ( Khao Niew Ma-Muang)

While the Summer is ending and autumn is on its way,  we are going to miss the awesome weather, holidays, BBQ's and of course the summer foods. Of all the summer foods in the earth, I love mangoes. It's vibrant yellow color and the flavor are irresistible. There are so many kinds with different colors, shapes, texture and taste. I have never seen anybody disliking it. Such a wonderful fruit on earth. Gosh If we get this fruit year around!! Although we can find mangoes other times it's just not that delicious and moreover it will be expensive..

Being a daughter to a mother who had spent most of her living in Kerala where you find abundant mangoes and jack fruit during summer I have grown eating mangoes in every styles. When we talk about unripe mangoes we find it as pickle, raita, chutney, salad or in curries. When it is ripened, it fits into beverages, desserts and also in curries. So divine!!

Now You would have been wondering why I am late to post mango recipes. Yes! I agree. My bad!

I was just eating myself and never thought of posting it. Then when suddenly mangoes vanished from market I started feeling something missing. While I was in that weird feeling last week I found  huge mangoes lying on the market. Yay!! So with no time I grabbed few and already I knew where all these mangoes are going to be :).  I have few mangoes recipes on draft which I will post in coming weeks. 

When I came across this Thai style Mango dessert I was so surprised ! I have tasted this rice pudding somewhere in our India but the combination of mango with it is simply Luscious & Yum!!

Servings: 3

Preparation time: 10 mins + 3 hrs soaking time

Cooking time: 30 mins

Level: Moderate

Ingredients:
	Mango	1 Medium, Ripened
	Rice (Sticky/Glutinous)	1 Cup
	Coconut Milk	1 Cup
	Sugar	3 Tbsp
	Salt	a pinch
	Nutmeg	a pinch (Optional)
	Water	1 cup

Preparation:
	1. Chop the mango into cubes for toppings and few lengthy strips to decorate.
	2. Soak the sticky rice in water for about 2 - 3 hrs.
	3. Mix sugar and salt with the coconut milk.
	4. Traditionally the rice is cooked in sticky rice steamer or normal steaming method. (See Notes).      But I found my way of cooking the rice more tasty and suiting our palate. My way : Rinse the     rice and drain. Add 1 cup of water and cook for 3-4 mins. When it is boiling and tend to thick     add half cup of coconut milk. Reduce the flame and cook till the rice becomes soft and thick.     Again pour the remaining coconut milk and cook for 5- 6 mins. Sprinkle nutmeg powder and     turn off the heat. Set aside to cool and absorb for 10-15 mins.
	5. Take a bowl or serving plate. Ladle the cooked rice into the bowl or plate. Top with the cubed     mangoes. Garnish with mint leaves or drops of coconut milk.
	6. Serve warm or cold.
Notes:
	1. Adding nutmeg is not authentic. I once tried adding few spices and found nutmeg adds extra      flavor to the dessert. Its totally optional. You can also try adding cardamom which tastes more      like Indian dessert.
	2. As I mentioned earlier the rice is traditionally steamed using steamer. It is done by pouring water      in a large pan and  spreading the rice on a bamboo steamer or using any thin cloth. Steam it for        about 30 mins. After taking out of steamer add the coconut milk.