STICKY RICE WITH MANGO
Also known as "sweet rice" or glutinous rice (despite being gluten free), sticky rice is a large white grain that, when steamed, becomes translucent, shiny and, well, sticky. In French, it's called riz gluant or gluey, not much more attractive. There should be a better word for it, because it really is undoubtedly one of the best things to eat under the sun.
Provided by David Tanis
Categories dessert
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Put rice in a bowl and rinse several times in cold water until water is clear, not milky, then drain. Cover rice with cold water and let soak for at least 2 hours or up to 24 hours.
- Drain rice using a fine-meshed sieve or colander (line with cheesecloth if colander holes are too large). Place rice over a pot of rapidly simmering water (don't allow water to touch sieve) and steam, covered, for 15 minutes.
- Remove lid and flip rice over. Continue steaming, covered, for 10 minutes, until rice is translucent and glossy. Taste to make sure rice is completely cooked; it may take up to 10 minutes more. Turn off heat. Fluff rice with a wooden spoon, then cover and let rest for 5 minutes.
- While rice cooks, put coconut milk, sugar and salt in a small saucepan over low heat. Cook, stirring, just until sugar is dissolved. Set aside.
- Put warm rice in a serving bowl. Pour coconut milk mixture over rice and stir well. Leave for 10 minutes to let absorb, then stir in coconut cream. Serve warm or at room temperature with mango slices.
Nutrition Facts : @context http, Calories 586, UnsaturatedFat 2 grams, Carbohydrate 87 grams, Fat 26 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 23 grams, Sodium 303 milligrams, Sugar 42 grams
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.
MANGO STICKY RICE
Make and share this Mango Sticky Rice recipe from Food.com.
Provided by Chef mariajane
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Soak sweet rice in 1 cup water for 20 minutes, or up to 1 hour.
- The sticky rice can be steamed or made in a pot. To make it in a pot, do not drain. Add 3/4 cup (more) water to the rice, plus 1/4 can coconut milk, 1/4 teaspoons salt, 1 teaspoons coconut flavoring, and 1 tablespoons brown sugar. Stir this into the rice, lifting any rice grains that have stuck to the bottom of the pot.
- Bring to a gentle boil, then partially cover with a lid (leaving some room for steam to escape). Turn the heat down to medium-low.
- Allow to simmer for 20 minutes, or until the water has been absorbed by the rice. Remove the pot from the heat, place the lid on tight, and leave to "steam" cook for 5-10 minutes.
- Make sauce and serve the dessert right away, or store the rice (covered) in the refrigerator until you are ready to use.
- To make the sauce, warm the rest of the can of coconut milk, together with 1/4 cup sugar, and a pinch of salt, 1 teaspoons coconut flavoring (optional) and 1 teaspoons vanilla flavoring over medium heat (5 minutes).
- Add cornstarch (dissolved in water) to the sauce and stir to thicken it slightly. As it thickens, turn down heat to low. When thickened, remove from heat (Avoid boiling the sauce, or you will lose that wonderful coconut flavor).
- Before serving, taste-test the sauce for sweetness, adding more sugar if desired. If too sweet, for your taste, add a little more coconut milk.
- Place scoops of the sticky rice in bowls. (Note that tht sticky rice can be served cold, warm or at room temperature, as desired). Ladle a generous portion of warm coconut sauce over the rice (creating an "island" of sticky rice) . Add slices.pieces of ripe fresh mango. (If using frozen mango, be sure to give it enough time to thaw before serving).
Nutrition Facts : Calories 458.5, Fat 18.8, SaturatedFat 16.4, Sodium 209, Carbohydrate 68.7, Fiber 4.5, Sugar 27.4, Protein 6.2
MANGO STICKY RICE
Steps:
- Soak the glutinous rice in 4 cups of water for 8 hours or up to overnight. Drain.
- Line a bamboo steamer with a clean tea towel or steaming cloth, then fill it with the drained sticky rice. Bring the edges of the towel over the top and cover with the bamboo lid.
- Place the steamer in a wok or pan with just enough simmering water to come no higher than the bottom of the steamer and cook over high heat until fully cooked through, 20 to 30 minutes.
- Meanwhile, combine the coconut milk, sugar and salt in a saucepan and bring to a simmer, stirring until the salt and sugar are dissolved. Turn off the heat.
- Transfer the sticky rice to a mixing bowl. Pour in three-quarters of the coconut milk mixture, stirring to combine evenly. Let the rice sit, 20 to 30 minutes.
- Meanwhile, dissolve the cornstarch in 1 tablespoon water, then stir it into the remaining coconut milk. Bring to a boil to thicken, then turn off the heat and set aside. Serve the rice with the mango and additional sauce on the side.
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.
EASY THAI MANGO STICKY RICE
Warm and slightly sweet dessert sticky rice with a creamy texture accented by fresh mango... Perfect! I don't like coconut at all but I love this dish!
Provided by AURA5195
Categories World Cuisine Recipes Asian Thai Desserts
Time 30m
Yield 3
Number Of Ingredients 5
Steps:
- Place 1 cup coconut milk in a pot with water and 2 tablespoons sugar. Heat and stir until almost boiling. Add rice and stir until it bubbles. Reduce heat to low, cover, and let simmer until the rice is tender, 10 to 20 minutes. Don't forget to stir periodically to get the rice off the bottom of the pot.
- While rice cooks, pour remaining coconut milk and remaining sugar into a separate saucepan. Cook and stir over low heat until sugar is dissolved.
- Place your rice mixture in serving bowls with fresh mango on top; pour the coconut milk mixture over the top and serve while warm.
Nutrition Facts : Calories 673.8 calories, Carbohydrate 106.6 g, Fat 24.8 g, Fiber 5.3 g, Protein 9.1 g, SaturatedFat 21.6 g, Sodium 19.4 mg, Sugar 23.2 g
THAI SWEET STICKY RICE WITH MANGO (KHAO NEEO MAMUANG)
This wonderful and authentic-tasting Thai dessert is as good, if not better, than any sweet sticky rice with Mango available in Thai restaurants.
Provided by Michelle
Categories World Cuisine Recipes Asian Thai
Time 1h30m
Yield 4
Number Of Ingredients 11
Steps:
- Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
- While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.
- Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil.
- Place the sticky rice on a serving dish. Arrange the mangos on top of the rice. Pour the sauce over the mangos and rice. Sprinkle with sesame seeds.
Nutrition Facts : Calories 817.4 calories, Carbohydrate 144.3 g, Fat 26 g, Fiber 6.4 g, Protein 8.4 g, SaturatedFat 21.7 g, Sodium 458.4 mg, Sugar 76.4 g
STICKY RICE & MANGO
Sticky rice and mango pud with coconut milk - a simple, heavenly Thai classic
Provided by Mary Cadogan
Categories Dessert, Dinner
Time 50m
Number Of Ingredients 8
Steps:
- Soak the sticky rice in cold water for at least 3 hours, or overnight. Drain and rinse thoroughly. Line a steamer with double thickness muslin or a J-cloth (single thickness) and place the rice on top. Bring the water in the steamer to the boil and steam the rice over moderate heat for 30 minutes, turning halfway. Put in a bowl and set aside.
- Combine the coconut milk and sugar in a small pan and heat gently, stirring all the time, until the sugar has dissolved. Do not boil. Stir in the salt and pour over the cooked rice, stirring gently; set aside to cool.
- Peel the mangoes and cut off the two outer cheeks of each fruit, as close to the stones as possible. Discard the stones. Slice each piece of fruit into thin lengthways slices.
- Put a mound of rice on a dish lined with a leaf and nestle the mango next to it. Pour the coconut cream over and sprinkle with sesame seeds.
Nutrition Facts : Calories 351 calories, Fat 11 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.55 milligram of sodium
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