Thai mango rice

Thai cuisine is known for its hot and spicy dishes. But there are also many recipes for sweets in East Asian cuisine. One of the most popular light and delicious desserts in Thailand is made from rice, coconut milk, sugar and mango. Tender milk is used to boil and soak rice, and in addition, a sauce is made from it, which is poured over rice dessert and slices of ripe juicy mango.

1. Calories
   149,42 kcal
2. Protein
   1,48 gram
3. Fat
   6,99 gram
4. Carbohydrates
   19,6 gram
5. ~ Time
   1 H 10 Min
6. Pepper
7. Complexity

Products per 2 serving:

1. Rice

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   160 g
2. Coconut milk

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   400 ml = 400 g
3. Water

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   340 ml = 340 g
4. Cream 33% fat

   ---

   
   60 ml = 60 g
5. Mango

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   600 g
6. Sugar

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   3 tbsp. l. = 75 g
7. Honey

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   2 tbsp. l. = 56 g
8. Salt

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   0.1 tsp. = 0.7 g
9. Mint

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   1 sprig = 1 g

Steps:

1. 
   Rinse the rice well under cold water, removing any starch until the water becomes almost clear. Wash and peel the mango. Prepare a serving plate and a wide bowl for serving.
2. 
   Cook the rice. Place the washed rice in a saucepan, cover with water and leave for 30 minutes. Then add sugar, salt, one cup of coconut milk and cook over medium heat until tender, about 20 minutes, stirring regularly.
3. 
   Prepare the sauce and mango. Heat one glass of coconut milk in a saucepan, add cream, honey and stir until the honey is completely dissolved. Cut the mango into slices.
4. 
   Place the finished sweet rice in a small wide bowl, press with your palm or spoon, and then turn the bowl over onto a flat plate. Pour warm sauce made from coconut milk and honey over the rice, place mango slices next to it, garnish with a sprig of mint and serve hot.