A couple weeks ago, I was reading the latest issue of Conde Nast Traveler, which featured a multi-country journey through Asia. The writer recorded local culture, traditional foods and hand-crafted finds. One recipe in particular caught my eye: a traditional Thailand dessert called Khao Niew Ma Muang. While I have no idea how to pronounce the dish’s name, I know it is quite tasty and features one of my favorite fruits. This version featured in Conde Nast Traveler – prepared at the Mandarin Oriental – used two types of rice.
Here’s what you need:
1/2 cup brown rice
1/2 cup white sticky rice
3/4 cup coconut cream
1/2 cup sugar
1/2 tsp. salt
Here’s what you do:
1. Take two separate bowls of water, one filled with 1/2 cup of brown rice, one filled with 1/2 cup of white sticky rice. Let sit overnight.
2. Steam the separate, soaked rice until cooked. (About 15-20 minutes)
3. In a pot, combine the coconut cream, sugar and salt and bring to a boil. Cook until sugar is completely melted.
4. Combine the two types of rice, pour in the hot coconut cream mixture.
5. Let stand for 30 minutes.
6. Peel and place thin mango slices on plate. Top with spoonful of the rice. Sprinkle dried mung beans on top.
These measurements makes four servings of Khao Niew Ma Muang. Traditionally a sweet dessert, I can’t help but think this would be a yummy breakfast option also.