Mangoes And Sticky Rice / Kow Nee-Ow Ma-Muang

Preparation time: Soaking time 2-5 hours
Standing time 1 -2 hours
Cooking time: 20 minutes

1 person	4 persons	Ingredients:
70g	280g	Uncooked sticky Rice - soak in water for two to five hours. The water level should be 4-5 cm above the rice.
100ml	400ml	Coconut Cream
½ teaspoon	2 teaspoons	Salt
4 teaspoons	16 teaspoons	White sugar
1	4	Fresh sliced mangoes (lychees, apples etc.)

Method:

1. Soak the uncooked sticky rice in water for two to five hours.
2. The water level should be 4-5 cm above the rice.
3. Put the coconut cream in a bowl and leave to stand at room temperature for about one or two hours, until you can see the coconut cream and water milk separate out.
4. Take a spoon and skim the cream off the surface.
5. Put it in a separate bowl and use this for mixing with the sticky rice.
6. Drain the rice grains and put in a sticky rice basket. Steam for about 20-25 minutes.
7. Warm coconut cream, salt, and sugar on a low heat. When warm, pour the mixture into a bowl.
8. Stir in the cooked sticky rice, keep stirring until the grains are no longer sticking together.
9. Cover the bowl for one to two hours until the grains have absorbed the coconut cream.
10. You can only make this dessert with sticky rice and you need to mix in the coconut while the sticky rice is hot and cooked. When the rice is cold it cannot absorb the coconut cream.
11. Put on a plate and decorate with slices of mango, or another fruit of your choice.

Mangoes and sticky rice is the Thai version of rice pudding. Instead of using fresh milk as in a normal rice pudding substitute coconut cream and use any fruit native to your home.

For vegetarians:

This is a 100% vegetarian recipe.