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
MANGO RICE PUDDING
This quick rice pudding is the perfect use for cooked rice. By simmering the cooked grain in milk and then sweetening and flavoring with white chocolate, the grain swells and transforms from individual bits into a very soft and tender pudding.
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Divide prepared rice pudding among bowls and top with chopped mango. Drizzle with warm dulce de leche and sprinkle with toasted coconut.
COCONUT-MANGO STICKY RICE PUDDING
Adapted from a recipe at Serious Eats http://bit.ly/eHmwaT Do not make the mistake of substituting cream of coconut for the coconut milk! Frozen mango can be substituted; thaw it completely first. Be sure the rice is completely cool before folding in the whipped cream; if not, the whipped cream will collapse back into liquid.
Provided by DrGaellon
Categories Dessert
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Bring water to a boil. Add rice and salt and simmer over medium heat until creamy, 15-20 minutes.
- Reduce heat to medium-low. Add 1 1/2 c sugar and coconut milk and simmer, stirring occasionally, until rice is tender and mixture is thick, 15 minutes more. Spread rice on a large baking dish or rimmed cookie sheet until completely cooled, 30-40 minutes.
- In a cold bowl, combine cream, sugar and vanilla. Whip until soft peaks form. Gently fold whipped cream and mango into rice pudding. Serve chilled.
Nutrition Facts : Calories 794.4, Fat 30.6, SaturatedFat 22.8, Cholesterol 54.3, Sodium 227.6, Carbohydrate 126.9, Fiber 3.7, Sugar 69.5, Protein 7.5
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.
LOW FAT STICKY RICE WITH MANGO SORBET
Make and share this Low Fat Sticky Rice With Mango Sorbet recipe from Food.com.
Provided by ratherbecookin
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Soak rice in a bowl of water for 30 minute.
- Place mango nectar in your ice cream maker and turn it on. Approx 20 minute Time will vary depending on machine.
- Strain rice.
- Place rice in rice cooker with 3 cups water ( if you don't soak rice use 4 cups water) If you don't have cooker simmer on low in a covered pot for 20 minute.
- Combine coconut milk sugar and salt in a pan, heat until sugar is melted. set aside.
- Place cooked rice in a large bowl and stir gently to release steam.
- Mix in coconut liquid, combining quickly.
- Allow rice to sit for a few minutes to absorb coconut liquid.
- Serve 1/2 cup sticky rice topped with 1/4 cup mango sorbet.
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.
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
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