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 STICKY RICE
The name says it. My daughter LOVES this as a special snack or desert, especially when I add a little bit of food color to make it pretty. I use coconut cream for this because it's fattier in flavor, but you can use coconut milk instead if you prefer. My husband also prefers the sticky rice a little sweeter than the recipe calls for, so I normally dump at least 1 cup of powdered sugar into my coconut sauce.
Provided by Hamlin
Categories Rice
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Soak the sticky rice overnight in cool water, or for 4 hours in warm to hot water if you don't want to wait overnight.
- Drain well and steam the rice in a Thai basket steamer on medium-high, which you can find at most Asian markets, for about 45 minutes to an hour. You'll know it's done cooking if you try a piece and it's completely soft.
- While the rice cooks, heat the coconut milk in a saucepan. Add the sugar and stir to a boil until completely dissolved, then remove from the heat and set aside (at this point, you can add food coloring if you want) until the sticky rice is done cooking.
- Once the rice is done, dump the rice into a large bowl and pour the coconut sauce over the rice and fold it until every piece of rice is coated. Don't worry if it looks like there is too much sauce, I was, but then once is starts to cool down, the sauce will get soaked up by the rice.
- Serve warm and enjoy!
Nutrition Facts : Calories 464.4, Fat 8.5, SaturatedFat 7.8, Sodium 23, Carbohydrate 90.8, Fiber 2, Sugar 33.1, Protein 5.3
COCONUT STICKY RICE
Make and share this Coconut Sticky Rice recipe from Food.com.
Provided by chia2160
Categories Rice
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- bring rice and coconut milk to a boil, simmer for 15 minutes.
- take some tin foil and crumple it up so it is bumpy and not flat.
- in steamer over boiling water, add tin foil, add rice mixture and steam for 20 minutes bring sugar, water, salt, and vanilla to slow boil cook for 10 minutes until syrup forms remove rice from steamer, toss with coconut, drizzle with syrup.
STICKY RICE PUDDING WITH MANGO
This rice pudding has some of my favorite Indian flavors, like cardamom, coconut milk and mango. I like using basmati rice for my rice pudding because the grains retain their shape without becoming mushy.
Provided by Kardea Brown
Categories dessert
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Combine the rice and 1 1/2 cups water in a medium saucepan. Bring to a boil; cover, reduce the heat to low and simmer until the rice is tender and the liquid is absorbed, about 15 minutes.
- Add the coconut milk, brown sugar and salt to the rice. Bring to a boil. Reduce the heat and cook until the mixture is thick and creamy, stirring occasionally, about 20 minutes.
- Whisk together the evaporated milk and egg in a small bowl. Gradually add to the pudding, stirring until mixed. Cook 3 minutes to cook the eggs. Stir in the vanilla, cardamom, nutmeg and dates. Cook 1 minute. Divide the mixture evenly among bowls. Top with the mango and pistachios.
COCONUT RICE
Steps:
- Rinse and drain rice in cold water. Place in a saucepan with water, coconut milk, and salt. Place the pot over high heat and, bring the liquid to a boil. Stir and reduce the heat to the lowest possible setting and cover the pot tightly with the lid. Continue cooking for 15 minutes.
- Remove the pot from the heat and let stand 10 minutes, covered. Fluff with fork and serve.
THAI COCONUT-MANGO STICKY RICE
I was trying to match a dessert sold at a local Thai restaurant; this is pretty close, but not exact. The real thing uses glutinous rice, but since that is not available in most of the U.S., this can be a variation for people without it.
Provided by Sass Smith
Categories Dessert
Time 35m
Yield 3 serving(s)
Number Of Ingredients 4
Steps:
- Rice: Cook rice according to package directions, but substitute coconut milk for half of the water, and add half the sugar.
- It should be fairly dry when you finish cooking it, without any liquid visible in the pot.
- Sauce: In a medium saucepan, boil the rest of the coconut milk with the second half of the sugar.
- Keep this at a full boil until the rice is cooked, or until it reaches a thick, syrupy consistency.
- Presentation: Arrange the cooked coconut rice in a bowl or plate with the mango slices in some kind of pretty formation and dribble a bit of the sauce over the whole thing.
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 MILK STICKY RICE WITH MANGOES
As with most of the sweets in Southeast Asia, you can eat Coconut Milk Sticky Rice as a snack or serve it as dessert.
Provided by Jeffrey Alford
Categories Milk/Cream Rice Dessert Steam Lunar New Year Coconut Mango Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Steam the sticky rice until tender (see Editor's Notes, below).
- Meanwhile, place the coconut milk in a heavy pot and heat over medium heat until hot. Do not boil. Add the sugar and salt and stir to dissolve completely.
- When the sticky rice is tender, turn it out into a bowl and pour 1 cup of the hot coconut milk over; reserve the rest. Stir to mix the liquid into the rice, then let stand for 20 minutes to an hour to allow the flavors to blend.
- Meanwhile, peel the mangoes. The mango pit is flat and you want to slice the mango flesh off the pit as cleanly as possible. One at a time, lay the mangoes on a narrow side on a cutting board and slice lengthwise about 1/2 inch from the center - your knife should cut just along the flat side of the pit; if it strikes the pit, shift over a fraction of an inch more until you can slice downward. Repeat on the other side of the pit, giving you two hemispherical pieces of mango. (The cook gets to snack on the stray bits of mango still clinging to the pit.) Lay each mango half flat and slice thinly crosswise.
- To serve individually, place an oval mound of sticky rice on each dessert plate and place a sliced half-mango decoratively beside it. Top with a sprig of mint or basil if you wish. Or, place the mango slices on a platter and pass it around, together with a serving bowl containing the rice, allowing guests to serve themselves. Stir the remaining sweetened coconut milk thoroughly, transfer to a small serving bowl or cruet, and pass it separately, with a spoon, so guests can spoon on extra as they wish.
- Notes:
- You can substitute black Thai sticky rice for half the white rice. Soak the two rices together; the white rice will turn a beautiful purple as it takes on color from the black rice. Cooking will take 10 minutes longer.
- Unlike plain sticky rice, Coconut Milk Sticky Rice has enough moisture and oils in it that it keeps well for 24 hours, in a covered container in the refrigerator, without drying out. Rewarm it the next day by steaming or in a microwave.
COCONUT RICE
A make-ahead basmati side dish with mild coconut flavours. Delicious served alongside curries at a party
Provided by Sarah Cook
Categories Dinner, Side dish
Time 40m
Number Of Ingredients 5
Steps:
- In a big saucepan or casserole with a lid, gently soften the onions in the oil and butter.
- When really soft, add the rice and cook, stirring, for a couple of mins. Tip in the coconut milk with 2 cans water. Bring to a gentle simmer, stirring, then cover, lower the heat to the lowest setting and cook for 10-15 mins, scraping the bottom regularly with a wooden spoon to stop it sticking. Check the rice: it should be sticky and creamy but not watery, and not quite cooked - still a bit crunchy. Tip into a big bowl that will fit in a microwave and cover with cling film. Chill until ready to serve, for up to a day.
- To serve, poke a hole in the cling film and microwave for 8 mins on High, stirring halfway, until piping hot and cooked through. Add some salt and stir through with a fork to break up the grains.
Nutrition Facts : Calories 538 calories, Fat 17 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein
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
THAI COCONUT BLACK STICKY RICE
Thai black rice (also called black sticky rice or black glutinous rice) is a long grain, dark purple rice. When cooked, the grains stick together, and make a perfect base for this coconut rice pudding. It's usually available at Asian markets, but, if you can't get it, use any kind that's sticky. Fluffy rices won't really work very well. I like to use raw (turbinado) sugar in this, but white or brown will also work.
Provided by EmmyDuckie
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Rinse and drain rice, place in a large saucepan.
- Add water to cover rice. Remove any rice grains that float to the top.
- Bring to a boil over high heat, then lower heat to just keep a simmer.
- Simmer about 45 minutes, uncovered, stirring occasionally, until rice is tender. Add more water if needed, or pour some off. You want the water level to be just below the level of the rice.
- Add coconut milk, sugar, and salt, and continue cooking until a pudding consistency is reached.
- Sprinkle shredded coconut over top, if desired. Serve warm.
Nutrition Facts : Calories 190.5, Fat 13.1, SaturatedFat 11.6, Sodium 332.4, Carbohydrate 18.7, Fiber 1.6, Sugar 17, Protein 2
STICKY COCONUT CHICKEN WITH CHILI GLAZE AND COCONUT RICE
The recipe comes from "The Best of Sunset" and it's a delicious grilled thai style recipe. I usually double the glaze as it keeps in the fridge and is delicious with noodles or over any other grilled meat. I serve this with Don Mauer's Coconut Rice.
Provided by greysangel
Categories Chicken Thigh & Leg
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- For Chicken:.
- Rinse chicken and pat dry. In a large bowl, mix coconut milk, ginger, pepper, and hot chili flakes. Add chicken and mix; cover airtight and chill at least 1 hour or up to 1 day.
- Prepare Glaze.
- (Start rice when you start the grill or the broiler).
- Lift chicken from bowl, reserving marinade; pull thighs open and lay flat on a lightly oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill; close lid on gas grill. Cook, turning thighs as needed to brown on both sides, until meat is no longer pink in center of thickest part (cut to test), 10 to 12 minutes, basting frequently with remaining marinade (use it all) until 2 minutes before chicken is done.
- Transfer thighs to a warm platter and pour the chili glaze evenly over meat; garnish platter with green onions.
- For Glaze:.
- In a 2- to 3-quart pan, combine ¾ cup rice vinegar, ½ cup sugar, 3 tbsp soy sauce, and 1 tsp hot chili flakes. Bring to a boil over high heat and cook, stirring often, until mixture is reduced to ½ cup, 8 to 10 minutes. Use hot. If making glaze up to 1 week ahead, cover and chill; reheat before serving.
- For Rice:.
- Bring coconut milk (reserve 2 tablespoons), water, garlic, and salt to a boil. Add rice. Simmer uncovered for 20 minutes. When rice is done, stir in reserved coconut milk, pineapple and basil.
Nutrition Facts : Calories 376.5, Fat 6, SaturatedFat 2.8, Cholesterol 75.5, Sodium 844.2, Carbohydrate 51, Fiber 1.8, Sugar 25.1, Protein 29
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Servings 4Total Time 3 hrsCategory White Rice
- Put the rice in a large bowl and add enough warm water to cover by 2 inches. Let soak at room temperature for 2 hours, swirling occasionally. Drain well.
- Meanwhile, in a medium saucepan, combine the coconut milk with the sugar, curry paste, lime zest, ginger, chile and salt and bring to a simmer over moderate heat, whisking to dissolve the curry paste and sugar. Strain through a fine sieve into a small bowl; discard the solids. Clean the saucepan.
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