MICROWAVE COCONUT STICKY RICE WITH MANGO
Make coconut sticky rice in the microwave for perfectly tender results in under 10 minutes. Serve with shredded coconut, sesame seeds, and ripe mango.
Provided by Pepper Teigen
Categories Dessert Rice Mango snack Quick & Easy Wheat/Gluten-Free Soy Free Nut Summer Dairy Free Coconut
Number Of Ingredients 8
Steps:
- In a dry skillet, toast the coconut over medium-low heat, stirring, until lightly browned and fragrant, 4 to 5 minutes. Transfer to a plate to cool (don't leave it in the skillet or it might burn).
- Place the sticky rice in a microwave-safe bowl and cover with 1¾ cups warm water. Let soak for at least 10 minutes or up to 1 hour. Cover the bowl with an upside-down plate or plastic wrap and microwave on high for 3 minutes. Carefully stir the rice from top to bottom, then cover and cook the rice for another 3 minutes. Repeat the process, stirring and microwaving 3 minutes at a time, until all the water has been absorbed and the rice has turned translucent (this means it's cooked). Set aside to cool slightly.
- In a medium saucepan, bring the coconut milk to a boil over medium heat. Reduce the heat to a simmer, add the sugar and salt, and stir until they dissolve. Remove from the heat, pour the hot coconut milk over the warm sticky rice, and stir to combine. Let sit for 5 minutes so the rice can absorb the coconut milk.
- Transfer to a serving bowl and top with the toasted coconut. Serve with sliced mango. If desired, garnish with sesame seeds and fresh mint.
COCONUT STICKY RICE WITH MANGO
Mangoes are available almost all year long in Thailand and there is never a shortage of rice. Here is a sinful dessert that joins the two. I know rice is rarely considered a dessert food, but this is a delicious treat. Coconut sticky rice can be eaten with any fruit and is great by itself. Thai sweet rice, not jasmine, is used to make this dish. What makes the rice stick together is its high starch content. Sweet rice is actually steamed instead of simmered. I use a traditional bamboo steamer insert for this. In the United States, Manila mangos are in season for 3 to 4 months out of the year, their extra sweetness and soft texture make them a perfect accompaniment to the coconut sticky rice.
Provided by Jet Tila
Categories dessert
Time 3h45m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Put the rice in a large bowl and cover with cold water. Soak for at least 3 hours, preferably overnight.
- Transfer the soaked rice to a cone-shaped bamboo steamer basket. The rice should sit on the bottom of the basket. Add 4 cups water to the steamer pot. Heat the water on high until it is boiling.
- Insert the basket into the pot and cover it to steam for 10 minutes. Flip the rice once and let it steam for another 10 minutes.
- Heat the coconut milk, sugar and salt in a small saucepan until simmering, then remove from the heat. Reserve 1/4 cup and fold the remaining coconut sauce into the rice. Cover the rice for 30 minutes.
- Serve with the mangoes or any fruit in season. Drizzle with the reserved 1/4 cup coconut sauce.
COCONUT MANGO RICE
Make and share this Coconut Mango Rice recipe from Food.com.
Provided by Mommy Diva
Categories Mango
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan, melt butter over medium heat.
- Add sweet onion, ginger and garlic, if using.
- Cook until softened, about 5 minutes.
- Add rice and stir until grains are coated with butter.
- Shake can of coconut milk; add to rice along with water, salt and curry, if using.
- Cover and bring mixture to a boil.
- Stir and reduce heat to low; Simmer, covered, for 20 minutes.
- Meanwhile, peel mango and slice into thin bite-size strips or chop, then place in a bowl.
- Seed and chop pepper, slice green onions in half, lengthwise, then into 1-inch (2.5-cm) pieces; Add to mango and stir in lime juice.
- After rice has cooked 20 minutes, stir in mango mixture.
- Cover, remove from heat and let stand for 5 minutes to warm mango.
- Serve scattered with coriander, if you wish.
- A nice way to present this dish is to lightly pack rice mixture into a small rounded bowl or cup, then turn out onto a plate and top with coriander.
- Enjoy! ;).
Nutrition Facts : Calories 369.5, Fat 16.6, SaturatedFat 13.9, Cholesterol 5.1, Sodium 808.5, Carbohydrate 51.7, Fiber 2.5, Sugar 9.8, Protein 5.7
COCONUT-MINT AND MANGO RICE SALAD
This is a recipe from the local newspaper... it sounds wonderful! I havent had it, but just had to share it with my zaar pals.. I cant wait to try it!!! prep and cooking time does not include 2hrs for refrigeration.. or time to bring it to room temp :-) ENJOY!!! This recipe states that it is easily doubled :-)
Provided by love4culinary
Categories Mango
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- To toast your almonds, preheat your oven to 350 degrees F, and place nuts in a single layer on a baking sheet, and toast for approximately 10 minutes, shaking your pan periodically to rotate the nuts, until they are golden and fragrant.
- Set aside to cool.
- Combine rice and broth in a medium saucepan.
- Bring to a boil, then stir and cover.
- Reduce your heat to a simmer and allow to cook for 15 mins, or until liquid is absorbed.
- Turn off heat and allow rice to stand covered for 10 mins, and uncover and fluff with a fork.
- In a nonreactive large bowl, mix coconut milk, lime juice, vinegar, ginger, chilies, mustard oil, salt and pepper.
- Add rice to this mixture, stirring to coat the rice very well.
- Refrigerate for at least 2 hours for rice to absorb flavors.
- Before serving, bring rice to room temperature, and then stir in your mango, scallions and 1/4 cup of mint.
- Taste test to see if seasonings suit you.
- if not, you may want to add more vinegar, salt, or pepper.
- Garnish with the toasted almonds and remaining 1/4 cup of chopped mint.
Nutrition Facts : Calories 324.5, Fat 9.8, SaturatedFat 4.3, Sodium 484.6, Carbohydrate 53.1, Fiber 4, Sugar 10.1, Protein 7.5
COCONUT RICE PUDDING WITH MANGO
Steps:
- Bring 3 cups of water to a boil in a medium pot over medium heat. Stir in the rice, cover, turn to low and let simmer until the rice has absorbed all the water and is tender, about 20 minutes. (You can also cook the rice in a rice cooker.)
- In a large saucepan over low heat, combine the coconut milk, sugar, vanilla, salt and orange zest and cook until the mixture is hot and the sugar is dissolved, 4 to 5 minutes; do not let the mixture boil or the coconut milk could curdle. Stir in the cooked rice, cover and cook on low until thick and the rice has absorbed most of the coconut milk, for an additional 15 to 20 minutes.
- To serve, scoop the rice pudding into individual bowls, top with diced mango and garnish with mint sprigs.
COCONUT MANGO RICE WITH MINT
Make and share this Coconut Mango Rice with Mint recipe from Food.com.
Provided by Dreamer in Ontario
Categories Mango
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oi with shredded coconut and stir until golden (about 1 minute).
- Add finely chopped onion and for for 1 minute.
- Stir in rice and broth or coconut milk and water and salt; bring to a boil, cover and simmer until tender (about 20 to 25 minutes); drain.
- Stir in mango and cilantro or basil or mint and serve.
Nutrition Facts : Calories 525.9, Fat 8.5, SaturatedFat 5.1, Sodium 944.4, Carbohydrate 98.3, Fiber 4.6, Sugar 19.3, Protein 13
MANGO WITH STICKY COCONUT RICE (KAO NIAW)
This is my favorite Thai dessert. There is something very comforting about it. I also like to eat it for breakfast.
Provided by Ms. Tea
Categories World Cuisine Recipes Asian Thai
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in a saucepan over medium heat; gently cook and stir rice in the hot oil until toasted, 2 to 3 minutes. Add coconut milk, water, sugar, and salt; bring to a boil. Reduce heat, cover saucepan, and simmer until rice is tender and has absorbed all the liquid, 20 to 25 minutes. Stir coconut cream into rice.
- Scoop rice into a serving bowl and top with mango.
Nutrition Facts : Calories 701.4 calories, Carbohydrate 86.1 g, Fat 38.6 g, Fiber 5.7 g, Protein 8.6 g, SaturatedFat 31.1 g, Sodium 63.9 mg, Sugar 21.9 g
THAI COCONUT RICE WITH MANGOES
an easy-to-make-at-home spin on the classic Thai desert: sticky rice with mangoes. However, we recreate the delicately sweet coconutty taste by using jasmine rice, available everywhere, instead of hard-to-find "sticky rice". Sprinkle with Piquant Post Kaffir Lime powder for authentic pizzazz!
Provided by justin
Categories Dessert
Time 35m
Yield 3 cups, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Rinse the rice in a mesh strainer under cold water. You can also rinse in the pot, carefully pouring out the water, using the lid to keep rice from falling out.
- Place the rice in a medium pot with coconut milk, water, sugar, and salt. Heat the pot on Med-High heat. As soon as you see the first bubbles of a boil, lower the heat to Low and cover. Simmer for 20 minutes.
- While the rice is cooking, peel the mango and slice into 1/2 inch wedges or cubes. Set aside.
- After 20 mins, pull the rice off the stove and let stand covered for ~10 minutes Sprinkle with Piquant Post Kaffir Lime Powder then fluff rice with a fork. Scoop rice to a plate and top with mangoes and a sprig of mint.
Nutrition Facts : Calories 568, Fat 22.7, SaturatedFat 19.6, Sodium 21.1, Carbohydrate 87.2, Fiber 3.6, Sugar 26.2, Protein 7.6
COCONUT MANGO BROWN RICE
Warm, creamy, comforting and healthy in my book, this is a riff on Paula Deen's Coconut Mango rice. It matches the health-benefits of coconut milk with those of brown rice. Sodium is reduced from her recipe as well. I served this with roasted, caramelized red onion, butternut squash, eggplant, beets and a simple roast chicken. Use a nicely ripened mango. *The nutrition values are not correct, 2 servings of this rice should yield approx 340 calories a piece, you can reduce the calories further by using light coconut milk.
Provided by lolablitz
Categories Brown Rice
Time 20m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Heat coconut milk, water and salt to boiling in a medium pan.
- Add rice and mango and return to boil.
- Cover and lower heat to simmer.
- Simmer 5 minutes.
- Stir, replace cover and place pot off-heat for 5-8 minutes to steam.
- Rice is ready when the liquid is mostly absorbed and the grains have lost their bite.
Nutrition Facts : Calories 809.7, Fat 25.2, SaturatedFat 23.1, Sodium 350.8, Carbohydrate 143, Fiber 3.9, Sugar 99.2, Protein 6.8
STICKY COCONUT RICE, MANGO & PASSION FRUIT
With flavours straight from Thailand, this is a wonderfully fresh way to end a celebratory meal
Provided by Raymond Blanc
Categories Dessert, Dinner
Time P1D
Number Of Ingredients 12
Steps:
- A day ahead, wash the rice with plenty of cold water, then drain and tip it into a bowl. Pour over enough cold water to more than cover it, then leave to soak overnight.
- Make the mango sauce. Liquidise the mango flesh with the orange juice, lime juice and sugar. Taste and add a little extra sugar or lime juice if necessary. Pass through a fine sieve, then chill if making ahead.
- Drain the rice, transfer to a steamer and steam for 25-30 mins until soft and tender, making sure the water doesn't boil dry. Simmer the coconut milk with 85g of the sugar for 1 min. Pour in the lime juice, stir in the steamed rice, then leave, covered, for 5 mins until it has a thick, creamy consistency. Check for sweetness, adding more sugar to taste if needed. Cool slightly, about 10 mins, until tepid and holding its shape. The rice is best served slightly warm, as the longer it is left, the firmer and sticker it becomes.
- For each serving, place a 6.5cm diameter x 3.5cm tall ring mould in the middle of a large plate. Spoon in one-sixth of the sticky rice. Drizzle a little mango sauce on the plate around the rice. Arrange a few slices of mango on the sauce and lay a few on top of the rice with a sprinkling of lime zest. Spoon around some passion fruit seeds and juice. Scatter over a few mint leaves. Serve the remaining mango sauce separately.
Nutrition Facts : Calories 266 calories, Fat 7 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 39 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.31 milligram of sodium
More about "coconut mango rice with mint food"
MANGO COCONUT JASMINE RICE - BUDGET BYTES
From budgetbytes.com
COCONUT AND MANGO RICE PUDDING | RICARDO
From ricardocuisine.com
THAI COCONUT MANGO RICE - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
CREAMY COCONUT MANGO RICE - GARLIC & ZEST
From garlicandzest.com
COCONUT MANGO RICE - VEGANOSITY
From veganosity.com
5/5 (3)Total Time 30 minsCategory Dessert, Main Course, Side DishCalories 191 per serving
- Soak the rice in the water overnight or for at least 6 hours. Do not drain the water or rinse the rice. See note
- In a medium sauce pan, stir the coconut milk into the water and rice until combined. Bring to a boil then add the mango. Bring to a boil once more and then cover and reduce the heat to a low simmer for 15 minutes. If there is still liquid in the rice, cover and cook for another 5, or until the liquid is completely absorbed.
MANGO COCONUT RICE | PAULA DEEN
From pauladeen.com
DELICIOUS DIVA ON INSTAGRAM: "AMAZING DINNER AT THE DINING ROOM …
From instagram.com
COCONUT RICE WITH FRESH MANGOES - FOODOLOGY GEEK
From foodologygeek.com
MANGO STICKY RICE - BAKE WITH SHIVESH
From bakewithshivesh.com
THAI COCONUT STICKY RICE WITH MANGO - JUST A TASTE
From justataste.com
COCONUT MANGO RICE WITH MINT RECIPE ~ MENUIVA.COM
From menuiva.com
COCONUT STICKY RICE WITH MANGO AND MINT – SHEKNOWS
From sheknows.com
COCONUT RICE PUDDING WITH MANGO, ORANGE AND LIME - BBC FOOD
From bbc.co.uk
MINT COCONUT RICE - ZESTY SOUTH INDIAN KITCHEN
From zestysouthindiankitchen.com
BAGARA RICE WITH CHICKEN CURRY | VISMAI FOOD
From vismaifood.com
COCONUT-MANGO RICE NOODLE SALAD RECIPE | EPICURIOUS
From epicurious.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love