MANGO-LIME RICE
This rice is great with grilled chicken or fish! Excellent for a hot summer day!
Provided by Jess
Categories Side Dish Rice Side Dish Recipes
Time 55m
Yield 12
Number Of Ingredients 5
Steps:
- Bring the brown rice and water to a boil in a saucepan. Stir the lime juice into the rice, reduce the heat to medium-low, and cover; simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
- Stir the cilantro and mango into the cooked rice to serve.
Nutrition Facts : Calories 123.2 calories, Carbohydrate 26.3 g, Fat 0.9 g, Fiber 1.4 g, Protein 2.5 g, SaturatedFat 0.2 g, Sodium 4.8 mg, Sugar 2.1 g
FISH WITH CHILLI, MANGO & LIME SALSA
Rub sea bream or mackerel with Cajun spice, bake whole and serve with a cool and fresh avocado sauce and rice
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Make 3-4 slashes on each side of the fish. Rub in the seasoning, lime zest and oil, making sure you get it right into the slashes and the cavity. Place on a baking tray lined with foil and bake for 12-15 mins or until just cooked through.
- Turn the grill to high and cook for 2-3 mins more to char the skin. Cover and rest for a few mins.
- For the salsa, mix the mango, chilli, avocado, spring onions, coriander and lime juice, and season. Bring a small pan of water to the boil, add the beans and cook for 4 mins, then drain. Serve the fish with rice, beans and salsa.
Nutrition Facts : Calories 552 calories, Fat 34 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 33 grams protein, Sodium 0.5 milligram of sodium
STICKY RICE WITH MANGO
Sticky Rice with Mango
Categories Fruit Rice Dessert Coconut Mango Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- In a bowl wash rice well in several changes of cold water until water is clear. Soak rice in cold water to cover overnight.
- Drain rice well in a sieve. Set sieve over a large deep saucepan of simmering water (sieve should not touch water) and steam rice, covered with a kitchen towel and a lid, 30 to 40 minutes, or until tender (check water level in pan occasionally, adding more water if necessary).
- While rice is cooking, in a small saucepan bring 1 cup coconut milk to a boil with 1/3 cup sugar and salt, stirring until sugar is dissolved, and remove from heat. Keep mixture warm.
- Transfer cooked rice to a bowl and stir in coconut-milk mixture. Let rice stand, covered, 30 minutes, or until coconut-milk mixture is absorbed. Rice may be prepared up to this point 2 hours ahead and kept covered at room temperature.
- While rice is standing, in cleaned small pan slowly boil remaining 1/3 cup coconut milk with remaining 3 tablespoons sugar, stirring occasionally, 1 minute. Transfer sauce to a small bowl and chill until cool and thickened slightly.
- To serve, mold 1/4 cup servings of sticky rice on dessert plates. Drizzle desserts with sauce and sprinkle with sesame seeds. Divide mango slices among plates.
SPICY COCONUT SHRIMP WITH SPICY MANGO BASIL SALSA AND LIME JASMINE RICE
I marinate the shrimp in a sweet and spicy coconut milk marinade then I cook them in a dry pan. The salsa finishes it off with more sweetness and heat. Basil keeps the tongue awake through it all.
Provided by Dave Lieberman
Categories main-dish
Time 1h20m
Yield 2 to 4 servings
Number Of Ingredients 23
Steps:
- For the salsa: Combine all ingredients together in a mixing bowl. Make up to a day in advance. Keep covered in the refrigerator.
- For the shrimp: In a mixing bowl, combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, basil, vegetable oil, salt and pepper. Add the shrimp and marinate for at least 30 minutes and up to 4 hours, refridgerated.
- Heat a nonstick skillet over high heat. Use tongs or a fork to remove the shrimp from the marinade and place in an even layer in the pan, reserving the marinade.
- Cook the shrimp until well browned on each side, turning once, about 3 to 4 minutes total. Transfer cooked shrimp to a serving plate.
- Add reserved marinade to pan, bring to a boil and cook until slightly thickened, about 5 minutes.
- Pour over the cooked shrimp and serve with Lime Jasmine Rice and Mango Salsa.
- Put the rice, coconut milk, water, and salt in a saucepan and bring to a simmer. Cover and gently simmer until liquid is absorbed, about 12 to 15 minutes. Fluff with a fork and stir in the lime zest. Serve immediately.
15-MINUTE MANGO LIME CHICKEN WITH RICE AND BEANS
15-Minute Mango Lime Chicken with Rice and Beans - EASY, healthy, and the mango sauce spiked with lime juice is SO tasty!! You can't go wrong with Mexican-inspired flavors, JUICY chicken, and rice and beans!!
Provided by Averie Sunshine
Categories 30-Minute Meals
Time 15m
Number Of Ingredients 13
Steps:
- To the canister of a food processor fitted with the S-blade or high speed blender add the mango, about 4 tablespoons olive oil, lime juice, brown sugar, garlic, salt, pepper, optional cayenne pepper, and mix on high speed until smooth and emulsified. If necessary, add additional oil to get things moving in the food processor and until sauce comes together in a thick but pourable consistency. Taste and make any necessary seasoning adjustments if desired; set sauce aside.
- To a large skillet, add 2 tablespoons olive oil, chicken, season evenly with salt and pepper, and cook over medium-high heat for about 4 to 5 minutes, or until chicken is cooked through. Stir and flip intermittently to ensure even cooking.
- After chicken is cooked through, reduce the heat to medium-low, and evenly drizzle as much mango sauce as desired over the chicken (you may have extra that you can save for another use or discard or reserve for drizzling over food when serving), stir to coat evenly, and simmer gently for about 1 to 2 minutes.
- Remove the chicken from the skillet and evenly divide the chicken, rice, and beans between the serving bowls.
- Add additional mango sauce over the rice and beans or chicken, if desired. Garnish with cilantro and serve immediately. Recipe is best fresh but will keep airtight in the fridge for up to 5 days.
Nutrition Facts : Calories 691 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 140 milligrams cholesterol, Fat 29 grams fat, Fiber 11 grams fiber, Protein 60 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 1178 milligrams sodium, Sugar 20 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 22 grams unsaturated fat
STICKY TEMPEH, MANGO & LIME NOODLE SALAD
Combining punchy flavours and contrasting textures, this special Asian salad is sure to be a hit with both vegetarians and meat eaters
Provided by Emily Kydd
Categories Dinner, Lunch, Main course, Supper
Time 1h
Number Of Ingredients 16
Steps:
- Slice the tempeh into 7mm-thick slices and arrange in a single layer on a baking tray. Mix together 2 tbsp sesame oil, 3 tbsp soy sauce and the ginger in a bowl, then pour it over the tempeh. Get your hands in and gently coat the tempeh all over. Cover and set aside to marinate for at least 30 mins, preferably 2 hrs.
- Meanwhile, boil the kettle. Pop the noodles in a bowl and pour over enough just-boiled water to cover. Set aside for 10 mins, then drain and rinse under cold water. Tip into a bowl of ice-cold water and set aside.
- Heat a large frying pan and toast the coconut flakes until golden brown, then transfer to a bowl. Pour sunflower oil into the same pan, to about 5mm deep. Once hot, fry half the shallots, keeping the other half raw for the salad. It is best to fry in batches until golden brown and crisp - if you overcrowd the pan, the shallots won't crisp up. Remove using a slotted spoon, drain on kitchen paper and sprinkle with salt.
- To make a dressing, zest 2 of the limes and mix with the juice, the remaining soy sauce and sesame oil, 1 tbsp honey, the chillies and garlic. Cut the peel and pith from the 3 remaining limes, then segment each one and set aside.
- Heat 1 tbsp sunflower oil in a frying pan. Fry the marinated tempeh over a medium- high heat for 2-3 mins each side until well browned. You'll need to do this in batches, adding more oil if needed. Remove to a plate. Spoon 2 tbsp honey into the pan, let it melt and start to bubble. Add half the fried tempeh slices, turn to coat in the honey, and cook for about 2 mins each side until dark and sticky. Repeat with the remaining honey and tempeh. Leave to cool.
- When ready to serve, drain the noodles really well and combine with the raw shallots, lime segments, mango, cucumber, radishes, and coriander. Divide the salad among the plates and arrange the tempeh slices on top, tearing a few of them in half. Drizzle 1 tbsp of the dressing over each plate and scatter with some toasted coconut and crispy shallots. Serve the extra dressing, coconut, crispy shallots and any tempeh in bowls on the table, letting everyone help themselves.
Nutrition Facts : Calories 595 calories, Fat 24 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 36 grams sugar, Fiber 11 grams fiber, Protein 25 grams protein, Sodium 3.5 milligram of sodium
STICKY RICE WITH MANGO
Sticky rice is a dessert made in Thailand, traditionally with glutinous rice, coconut milk and fresh mango.
Provided by Alex Guarnaschelli
Categories dessert
Time 10h40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Put the rice in a large strainer inside a large bowl and rinse the rice repeatedly in cold water until the water is clear (not cloudy with starch). Cover the rice with cold water and cover the bowl with plastic wrap. Refrigerate the rice overnight.
- Place the rice in a sieve or steam basket over a pot of simmering water. (The water should be at the level of a double boiler so it creates steam but no water actually touches the rice as it cooks.) Cover the pot to trap the steam. Cook until the rice is tender, 35 to 40 minutes. You can test by pressing a few grains between your fingers or, better, tasting a few grains. Transfer the rice in an even layer to a baking sheet. Cover loosely. Leave at room temperature.
- In a medium saucepan, simmer and reduce the coconut milk by about half, 25 to 30 minutes. Stir in the granulated sugar, brown sugar and salt and simmer until the sugar dissolves, a few minutes more. Transfer the cooked rice to a large bowl. Remove the sugar mixture from the heat, then add it to the bowl with the cooked rice and allow the mixture to cool for 10 minutes. Gently combine the rice with the coconut mixture while breaking up the larger clumps of rice. Let it sit until the liquid is absorbed by the rice, at room temperature for 1 hour or up to overnight in the refrigerator.
- In a small pan, melt and lightly brown the butter over medium heat. Add the sesame seeds and immediately remove the pan from the heat, tossing to toast and coat the sesame seeds with the butter, 1 minute. Drain.
- Toss the mango slices with about 1 teaspoon of the lime juice and set aside.
- Using an ice cream scoop or a cup measure, mold the rice mix into individual bowls. Alternatively, mold onto 1 large serving platter. Top with the lime zest, remaining lime juice, mango slices and toasted sesame seeds.
WILD RICE SALAD WITH MANGO AND CILANTRO
Wild rice salad with mango, cilantro, peanuts and a lime-srirachi vinaigrette!
Provided by Kathryn Doherty
Categories Healthy Summer Salads
Time 30m
Number Of Ingredients 13
Steps:
- Cook rice according to package directions. Set aside to cool slightly.
- Meanwhile, chop mango, onion, cilantro, peanuts and jalapeno and set aside.
- Combine vinaigrette ingredients in a small glass jar or plastic container with a lid. Shake it up very well.
- Combine rice with salad ingredients and mix well. Pour vinaigrette over everything and stir to combine.
- Serve and devour!
Nutrition Facts : Calories 260 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 16 grams fat, Fiber 3 grams fiber, Protein 6 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 354 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
BLACK BEAN AND MANGO RICE SALAD
Season this Black Bean and Mango Rice Salad with lime juice, cumin and cilantro. This Caribbean-inspired mango rice salad offers a taste of the tropics.
Provided by My Food and Family
Categories Home
Time 2h20m
Yield 8 servings, 2/3 cup each.
Number Of Ingredients 10
Steps:
- Combine all ingredients; cover.
- Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 140, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 5 g
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
STICKY RICE WITH MANGO AND LIME
Found this recipe on Donna Hay's cookbook titled "dining". Fantastic recipe. Taste exactly like what I have eaten at thai restaurants in thailand and back home. Very authentic...and an extremely special sweet after a fantastic meal.
Provided by KitchenManiac
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Rinse rice well under cold water, then drain.
- Place rice and water in a saucepan over medium heat and bring to the boil.
- Allow rice to simmer until almost all liquid has been absorbed.
- Remove pan from heat and pour coconut cream over rice.
- Cover rice and allow to stand for 5-7 minutes or until coconut cream has been absorbed.
- Stir sugar through rice and set aside.
- Place banana leaves in boiling water for 1-2 minutes or until they are soft.
- Divide rice into 6 portions.
- Spread half of each portion over the middle of the banana leaf.
- Top rice with a sprinkling of mango, lime rind and juice, and palm sugar.
- Cover filling with remaining portions of rice.
- Roll up leaves and secure with toothpicks.
- Place leaf packages on a hot barbecue or char grill and cook for 2 minutes on each side or until rice is heated through.
- Serve warm or cold.
MANGO AVOCADO SALAD
A refreshing mango salad starter or side dish. With chunks of avocado coated in lime, finely chopped red onion, fiery red chilli and a good handful of fresh coriander. A perfect Caribbean starter or side dish that goes down great with anything spicy.
Provided by By: Debbie Jones
Categories lunch Salad Side Dish starter
Time 10m
Number Of Ingredients 7
Steps:
- Finely chop red onion and place in a large bowl
- Cube and remove the skin of one fresh mango and add to the bowl
- Cube the flesh of one ripe avocado, squeeze over lime juice from half a lime to keep fresh and add to the bowl
- Finely chop one red chilli and add to the bowl
- Add freshly chopped coriander, lime juice and seasoning
- Toss together well and serve with extra lime wedges and fresh coriander
Nutrition Facts : ServingSize 205 g, Calories 160.2 kcal, Carbohydrate 16.1 g, Protein 2.4 g, Fat 10.1 g, SaturatedFat 2.1 g, Sugar 14.2 g, UnsaturatedFat 7.3 g
MANGO CHICKEN WITH JASMINE RICE
The aromas of this sweet-and-spicy Thai-inspired dish will transport you to southeast Asia! The delicious combination of heat and sweet fruit is unforgettable.
Provided by Developed for CFC by Nancy Guppy, RD, MHSc
Yield 4
Number Of Ingredients 16
Steps:
- Cook jasmine rice in unsalted water according to package instructions.
- Sauté chicken in a non-stick skillet with the sesame oil, half (2 cloves) of the minced garlic and half (1 Tbsp / 5 mL) of the fresh lime juice. When chicken is browned, push to the side of the pan.
- Stir in onion and sweet red pepper. Sauté 3-5 minutes in skillet until onion is translucent. Add one diced mango and minced cilantro.
- Purée other mango with remaining lime juice and minced garlic, soy sauce, red chili, Thai sweet chili sauce, ginger, and water.
- Add puréed sauce ingredients to stir-fry and stir until well mixed. Bring to a boil. Serve immediately.
- Arrange mixed greens around the edge of each of four plates. Serve mango chicken with a scoop of cooked jasmine rice. Garnish each plate with some of the roasted whole cashews.
Nutrition Facts :
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BLACK RICE PUDDING | RICE RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Servings 4Total Time 50 minsCategory Healthy Breakfast IdeasCalories 277 per serving
- Cook the black rice according to the packet instructions, overcooking it slightly so it’s plump and sticky, then drain and cool.
- Meanwhile, peel and destone the mango, blitz the flesh in a blender with the lime juice until smooth, and pour into a bowl.
- Separately, toast the hazelnuts and coconut in a dry frying pan until lightly golden, then bash up in a pestle and mortar.
- Peel the bananas and tear into the blender, then blitz with the hazelnut milk, vanilla extract and two-thirds of the black rice – depending on the sweetness of your bananas, you could also add a teaspoon of honey.
SPICY MANGO RICE RECIPE - LIVING SWEET MOMENTS
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4.3/5 (10)Category SideCuisine LatinTotal Time 25 mins
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Author Rita MauceriPublished 2020-01-16Estimated Reading Time 5 mins
- Spanish rice. What’s the difference between Spanish and Mexican rice? Actually very little. Some will say Spanish rice has saffron, so go ahead and add a pinch of saffron to this recipe.
- Restaurant-style Mexican rice. Long-grain rice absorbs the flavors of tomatoes, onion, and jalapeño as it simmers in chicken broth. Serve this favorite with pinto beans, guacamole, and salsa and you’ve got dinner.
- Mexican brown rice. In this recipe, brown basmati rice is flavored with garlic and onion powders, cumin, and jalapeño. Tomato sauce and vegetable broth keep it vegetarian.
- Coconut rice. In this straightforward recipe, white jasmine rice cooks in coconut milk with flakes of dried unsweetened coconut. Sure, it’s a great rice to serve with Thai food, but it’ll also liven up a simple chicken breast.
- Coconut brown rice. This dish of aromatic brown basmati cooked with coconut milk seasoned with curry and ginger is the perfect base for grilled veggies.
- Indian coconut milk rice. This is a rice cooker version of a traditional spice-filled vegetarian favorite from southern India. Frozen vegetables are fine here — use whatever you have on hand, such as peas, green beans, or spinach.
- Jasmine rice. According to these bloggers, if you want perfect jasmine rice, you’ll have to get your hands in it. Soaking and then squeezing the rice removes more starch.
- Black rice. It’s fun to have a few black rice dishes up your sleeve for when you’re feeling particularly dramatic or looking for fun Halloween food. Serve up this dark, moody rice (the taste tends to be on the nutty side) with colorful stir-fried veggies or a vibrant carrot soup.
- Perfect Korean white rice. This blogger gives us her Korean mom’s tips for making short-grain Korean rice (short-grain is stickier than long-grain). That includes a special method of measuring the rice that involved her mom’s hand.
- Korean rice and kimchi. While the rice soaks, cook probiotic-rich kimchi with pork belly (or bacon) and bean sprouts. Then, add all the ingredients to the rice cooker and season with soy sauce and sesame oil.
LIME AND MANGO PEANUT NOODLE SOUP - PLANT-BASED COOKING
From plantbasedcooking.com
5/5 (1)Total Time 30 minsCategory Soups / StewsCalories 445 per serving
- Prepare the broccoli: discard the tough bottom ends and use a vegetable peeler to peel off the outer skin on the remaining stalks. Slice the stalks off at the base of the florets and cut them into 1-inch pieces. Slice the florets into 1-inch pieces, as well.
- Heat 1/4 cup water or a little vegetable broth in a Dutch oven over medium heat. Add the garlic, ginger, green onions, and chili paste. Heat for 30 seconds to 1 minute. Add in the vegetable broth, coconut milk, soy sauce, and peanut butter, stirring to combine. Add the broccoli and cook for about 3 minutes.
- Add the rice noodles and stir. Notice the cooking time on the package (the Pad Thai rice noodles I used took about 5 minutes). You may want to undercook them because they continue to cook once you remove the soup from the heat. Be careful not to overcook the noodles.
- Once the broccoli is tender, transfer it to the bowls and stir in the mint and cilantro into the soup. Ladle the soup over the broccoli, then top with mango, peanuts, cucumber, and lime zest.
CHICKEN, MANGO, AND RICE SALAD RECIPE - FOOD & WINE
From foodandwine.com
5/5 Servings 4
- In a large pot of boiling, salted water, cook the rice until just done, 10 to 15 minutes. Drain. Rinse with cold water. Drain thoroughly.
- Coat the chicken with the 1 tablespoon oil. Season with 1/4 teaspoon each of the salt and pepper. Heat a grill pan over moderate heat. Cook the breasts until just done, 4 to 5 minutes per side. Alternatively, heat the tablespoon of oil in a large frying pan and season and cook the chicken as directed above. When the chicken is cool enough to handle, cut it into 1/2-inch dice.
- Toss the rice with the chicken, onion, mango, avocado, the 1/3 cup oil, the remaining 1 teaspoon salt and 1/2 teaspoon pepper, the lime juice, and cilantro.
MANGO CHICKEN {HEALTHY & DELICIOUS!} - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
5/5 (16)Total Time 30 minsCategory Dinner, Main CourseCalories 456 per serving
- Trim the chicken breasts of fat and then slice large breasts evenly in half widthwise. Using a meat mallet or the bottom of a skillet, pound breasts to even thickness (you don't want the meat flat, just even in thickness). Place the prepared chicken in a large sealable plastic bag and set aside.
- In a small bowl whisk together 1/4 cup olive oil, 1 teaspoon lime zest, 1/4 cup freshly squeezed lime juice, honey, minced garlic, paprika, chili powder, cumin, and salt + pepper (I use about 1/2 of each; add to preference). Once the mixture is well combined, remove 3 tablespoons of the mixture and reserve in the fridge for later.
- Add the chicken to the marinade in the bag. Seal the bag and then knead with your hands to ensure the chicken is well coated. Refrigerate and marinate for at least 30 minutes and no longer than 6 hours. (Acid from lime begins to "cook" the chicken.)
- Preheat a grill or grill pan to medium-high heat (about 400 degrees F.) Generously oil the grill. (I drench a roll-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates. Don't skip this step.)
MANGO CHICKEN MEAL PREP WITH CILANTRO LIME RICE AND MANGO ...
From radicalstrength.ca
5/5 (10)Category Main CourseCuisine American, Indian, MexicanCalories 883 per serving
- Add the coconut milk and mango to a blender or Nutribullet and purée until smooth and mixture into a baking dish.
STICKY RICE WITH MANGO RECIPE - GOOD FOOD
From goodfood.com.au
Servings 4Total Time 1 hr 30 mins
- Wash the rice under cold running water until the water runs clear. Put it in a bowl, cover with cold water and leave overnight. Drain.
- Line a large bamboo steamer with baking paper, punch with holes and put the rice on top. Sit the steamer over a wok of simmering water and steam, covered, until the rice is soft (this will take 30–60 minutes, depending on the size of your steamer).
- Meanwhile, put the coconut milk, palm sugar, lime leaves and lemon grass in a small saucepan and stir over low heat until the sugar has dissolved. Bring to a simmer and cook for 5 minutes, or until thickened.
- Transfer the soft rice to a large bowl and pour the coconut mixture over the top, fluffing the rice with a fork as you pour to coat the rice evenly. Do not stir or the rice will become gluggy. Cover and leave for 10 minutes to absorb the liquid, then remove the lemon grass and lime leaves.
LIME-SCENTED POPPY-SEED RICE PUDDING WITH MANGO RECIPE ...
From foodandwine.com
1/5 Total Time 2 hrsServings 12
- In a medium enameled cast-iron casserole, combine the milk with the rice, coconut milk, vanilla bean and seeds and the poppy seeds and bring to a simmer over moderately high heat, stirring. Reduce the heat to low and simmer, stirring often, until the rice is tender, about 1 hour and 20 minutes.
- Stir the sugar, heavy cream and lime zest into the rice and simmer, stirring occasionally, until the rice pudding is sweet and fragrant, about 10 minutes. Let cool to room temperature, then cover tightly and refrigerate until chilled, about 2 hours. Spoon the rice pudding into small bowls and top with the mango.
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.
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