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-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
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 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.
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
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.
STICKY RICE WITH MANGO-COCONUT SAUCE
As a nice contrast to traditional Christmastime desserts, sweet sticky rice is a refreshing Thai treat made even better with a mango-coconut sauce.-Monnie Norasing, Mansfield, Texas
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings (3 cups sauce).
Number Of Ingredients 5
Steps:
- Rinse rice and place in a 3-qt. microwave-safe dish. Cover with water; let stand 1 hour., Drain rice and return to dish; add 2 cups water. Microwave, covered, on high for 8-12 minutes or until rice is tender, stirring every 3 minutes. Let stand 10 minutes., Meanwhile, peel and thinly slice 1/2 of a mango; reserve for serving. Peel and coarsely chop remaining mangoes., In a large saucepan, combine coconut milk, brown sugar and salt; cook and stir until heated through and brown sugar is dissolved. Remove from heat; stir in chopped mangoes. Cool slightly., Process mango mixture in batches in a blender until smooth. To serve, place warm or room temperature rice in serving dishes. Spoon sauce over rice; top with sliced mango.
Nutrition Facts : Calories 341 calories, Fat 10g fat (9g saturated fat), Cholesterol 0 cholesterol, Sodium 86mg sodium, Carbohydrate 60g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
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.
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.
MANGO COCONUT STICKY RICE WITH MANGO LIME SAUCE AND WALNUT CINNAMON CRUNCH
Sweet and fruity rice with a bright, citrus creamy sauce and a nutty crunch topping.
Provided by Elizabeth Koseyn
Categories Side Dish
Time 1h10m
Number Of Ingredients 16
Steps:
- To make crunch topping, preheat oven to 300º.
- Add all crunch ingredients into a small bowl; stir until coated.
- Place on a foil-lined baking sheet and bake until golden and crisp, about 10-15 minutes. Remove from oven and let cool.
- For sauce, in a small saucepan over low heat, add milk, mango and sugar. Stir occasionally until mixture is warm and sugar has dissolved, about 10 minutes. Remove from heat and stir in vanilla and lime zest. Cover and set aside.
- For rice, in a medium saucepan over medium-low heat, add milk, sugar and finely chopped mango. Stir occasionally until sugar dissolves and comes to a simmer, about 5-7 minutes.
- Reduce heat to low and add rice. Cover and cook until liquid is absorbed by rice, about 40-45 minutes. Divide rice among 6 ramekins.
- To serve, invert warm rice onto a small plate. Spoon sauce around rice and sprinkle with crunch topping.
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.
More about "sticky rice with mango and lime food"
EASY STICKY RICE RECIPE - BON APPéTIT
From bonappetit.com
3.5/5 (6)Estimated Reading Time 3 minsServings 4
- Pour coconut milk into a large measuring cup or medium bowl. Fill empty can with water and add to coconut milk, whisking to combine. Add rice, cover, and let sit at room temperature 8–12 hours (coconut cream will rise to the top as rice soaks; whisk to combine before straining). Strain rice through a fine-mesh sieve set over a bowl; reserve ¾ cup soaking liquid.
- Choose a large saucepan with a lid. Spread a clean kitchen towel on a work surface and place lid in the center, handle up. Tie 4 corners of towel together on top of lid (you’ve just turned the lid into a special airtight steam absorber that prevents the rice from getting gummy). Bring rice, sugar, salt, and reserved ¾ cup soaking liquid to a simmer in saucepan over medium-high heat, stirring to dissolve sugar. Reduce heat to low, cover, and cook until liquid is absorbed, 15–25 minutes—try not to lift the lid at all for the first 15 minutes. At the 15-minute mark, uncover and scrape a spoon against bottom of pan to make sure rice isn’t sticking and all liquid is gone. If there’s still liquid, replace lid and keep cooking. (Alternately, to use a rice cooker, combine rice, sugar, salt, and reserved ¾ cup soaking liquid in machine’s bowl and stir to dissolve sugar. Close lid and set cooker to “sweet rice” setting.)
- Remove from heat and let sit, covered, 15 minutes. Using a fork, break up rice (it will have taken shape of bottom of pan) and separate into smaller clumps; rice will be very sticky so it will not separate into individual grains.
- Divide warm rice among small bowls. Serve with mango alongside. Sprinkle with sesame seeds, then top with lime zest and a squeeze of lime juice.
BLACK STICKY RICE WITH MANGO AND COCONUT CREAM - …
From goodfood.com.au
Servings 4Total Time 45 minsCategory Dessert
- Rinse the rice under cold running water and place in a pot with the pandanus leaf and 1 litre water. Bring to the boil, then reduce the heat and simmer gently for 10 minutes, or until all the water has been absorbed. Remove from the heat and cover the pot with foil or a lid. Set aside for about 30 minutes to allow the rice to steam until tender. Remove the pandanus leaf.
- Meanwhile, place the palm sugar and 1½ cups water in a small pot and stir over a low heat until the sugar has dissolved. Bring to the boil, then remove from the heat.
- Return the pot of rice to a low heat. Gradually stir in the coconut milk and most of the palm sugar syrup; stir until heated through. Divide the rice among 4 bowls and place the mango slices on top. Drizzle with coconut cream and the remaining palm sugar syrup.
- Hot Tip: This great dessert must be made at least once during mango season. You will see how easy it is. I also love it with bananas, but don't discount other fruit such as figs and custard apples - all wonderful with the texture of the sticky rice. Kara coconut cream is stabilised so it won't split; it is readily available from Asian grocers and is perfect when you want a creamy texture for desserts.
MANGO STICKY RICE RECIPE | MYRECIPES
From myrecipes.com
Servings 6Total Time 8 hrs 30 mins
- Soak the Rice: Place rice in a large stock pot. Fill pot with cool water so that rice is completely covered; cover pot with lid and let stand for 8 hours or overnight. Drain rice.
- Steam the Rice: Fill the same pot you used to soak the rice with water. Place a perforated metal colander inside pot (make sure water is not touching the bottom of the colander). Transfer soaked and drained rice to colander, then bring water to a boil. Cover and steam rice over medium-high heat for about 20 minutes, flipping rice over halfway through to ensure even cooking (rice should form a sticky mass that's easy to flip in one go). When cooked, rice should be soft, sticky, and chewy. Keep warm and covered until ready to serve.
- Make the Coconut-Lime Sauce: While rice steams, make the sauce. Whisk together coconut milk, sugar, cinnamon, vanilla, salt, and lime zest in a medium saucepan. Bring to a boil, then reduce heat and simmer (do not boil) about 5 minutes, whisking frequently. Let cool (mixture will thicken slightly).
- Assemble the Mango Sticky Rice: Scoop about ½ cup sticky rice into each of 6 bowls. Divide mango evenly among bowls, top with sauce, and sprinkle with sesame seeds and lime zest.
MAKE STICKY RICE WITH MANGO IN LESS THAN 30 ... - EPICURIOUS
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Ratings 325Category DessertAuthor Darlene SchmidtCalories 381 per serving
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4.6/5 (615)Total Time 20 minsServings 2
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MANGO STICKY RICE RECIPE - FOOD & WINE MAGAZINE
From foodandwine.com
Servings 6Total Time 1 hr
- Line a bamboo steamer with dampened cheesecloth. Spread the rice on the cheesecloth in an even layer. Set the steamer in a wok over boiling water. Cover and steam the rice until tender, about 15 minutes; transfer to a bowl.
- Meanwhile, in a small saucepan, simmer 1 1/4 cups of the coconut milk with 1/4 cup of sugar, stirring to dissolve the sugar. Stir the coconut milk into the rice and season with salt; keep warm.
- In a small saucepan, simmer the remaining 1 cup of coconut milk over moderately high heat until reduced by half, about 15 minutes.
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.
MANGO STICKY RICE ~ EASY CLASSIC THAI DESSERT - INQUIRING CHEF
From inquiringchef.com
4.4/5 (34)Total Time 4 hrs 45 minsServings 8Calories 232 per serving
- Make sweet coconut marinade: Combine 1 cup coconut milk with ⅓ cup sugar and salt in a saucepan over medium heat. Simmer until sugar dissolves, ~2 minutes. Set aside.
- Make sticky rice: Steam sticky rice on the stovetop or in the Instant Pot by following these instructions. As soon as sticky rice is done, transfer to a bowl and stir in coconut marinade. Cover with a lid, plate, or foil. Set aside for 20 minutes (at room temperature) to let the marinade soak into the sticky rice.
- Toast coconut flakes: Place coconut flakes in a dry skillet over medium heat. Cook, stirring constant, until coconut flakes are lightly toasted, 5 to 6 minutes.
SHOCHU COCKTAIL RECIPE: MANGO COLADA - NANKAI SHOCHU
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5/5 (4)Total Time 33 minsCategory DessertCalories 219 per serving
INSTANT POT MANGO STICKY RICE - BEYOND SWEET AND SAVORY
From beyondsweetandsavory.com
5/5 (11)Servings 4Cuisine Thai CuisineCategory Dessert
- Rinse the sticky rice according to package instruction. This removes the excess starch and prevents the rice from becoming gummy.
- While the rice is cooking, make the coconut sauce. In a small sauce pan, combine the coconut cream, palm sugar, bruised makrut lime leaves, and salt.
- Divide the sticky rice and sliced mango among individual plates. Drizzle the warm coconut cream over the rice and garnish with the toasted sesame seeds. Serve immediately.
CILANTRO LIME STICKY RICE - SPRINKLES & SEA SALT
From sprinklesandseasalt.com
4.5/5 (2)Estimated Reading Time 4 mins
- Prepare rice according to package instructions (bring rice and water to a boil over high heat, reduce heat to a low simmer and cover for 15-20 minutes)
MANGO STICKY RICE - RASA MALAYSIA
From rasamalaysia.com
4.5/5 (21)Total Time 40 minsCategory Thai RecipesCalories 222 per serving
- Prepare the steamer with a banana leaf. Drain the glutinous rice and spread it out on the banana leaf. Throw in the Pandan leaves. Steam the glutinous rice for 20-25 minutes or until translucent.
- While the rice is cooking, cut the mangoes into small cubes and chill in the refrigerator until use.
- In a sauce pan, heat up the coconut milk over low heat. Add in the salt and sugar. Keep stirring until the sugar dissolved. Remove from the heat. Pour out 1/4 cup of the coconut milk and reserve for serving.
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.
INSTANT POT MANGO STICKY RICE - LIME THYME
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5/5 (2)Calories 422 per servingCategory Desserts, Snacks
THAI COCONUT STICKY RICE WITH MANGO (KHAO NIAO MAMUANG) RECIPE
From seriouseats.com
5/5 (3)Total Time 2 hrsCategory Desserts, Fruit DessertsCalories 422 per serving
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4.6/5 Category Lime, Lunch/Snacks, SnacksServings 6Total Time 35 mins
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