Sweet Sticky Rice With Mango Food

THAI SWEET STICKY RICE WITH MANGO (KHAO NEEO MAMUANG)

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.

SWEET STICKY RICE WITH MANGOES

Steps:

• Cover the rice with several inches of fresh water. Allow rice to stand for 30 minutes. Drain off water so that rice is covered by 1/4 inch of water.
• Place the rice in a microwave oven, cover, and cook on High until the water has mostly absorbed but the rice is still wet, about 10 minutes; stir and cook until almost dry, an additional 4 minutes.
• Mix half the coconut milk and 1 cup of sugar in a bowl, stirring to dissolve the sugar. Pour the mixture over the rice and stir to coat rice with the mixture. Cover and allow the rice to stand at room temperature for 20 minutes.
• Pour the remaining 1/2 can of coconut milk into a saucepan and whisk in 1 tablespoon of sugar, salt, and cornstarch until smooth. Bring the mixture to a simmer over medium heat, whisking constantly, and simmer until thickened, about 2 minutes. Remove from heat and allow to cool.
• To serve, scoop the rice into individual serving bowls and top each serving with about 2 tablespoons of the coconut sauce and several pieces of mango.

SWEET STICKY RICE AND MANGO

Steps:

• Combine 6 cups water and rice in a large bowl and soak 8 hours to overnight.
• Drain rice and rinse with fresh water. Combine 2 cups water and rice in a saucepan and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 15 to 20 minutes. Transfer cooked rice to a bowl.
• Combine coconut milk, sugar, and salt in a small saucepan. Heat until just boiling; pour mixture over cooked rice. Let stand 30 minutes. Serve warm with sliced mango.

STICKY RICE WITH MANGO

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.

SWEET STICKY RICE

Steps:

• Cook rice, then set aside.
• Boil coconut milk in a deep pan or wok, until it is about 1/2.
• Add cooked rice and mix well. This takes a bit of time.
• Then add brown sugar and mix well. The rice mixture should be fairly dry.
• Pat down in a 9 X 12 pan.
• Add sesame seeds and coconut.
• Cool slightly and cut into serving pieces. Leave in the pan.
• For leftovers, place in refrigerator or freezer.
• Microwave each piece for about 1 minute to soften.
• Cooking time includes cooking of rice - about 20 minutes.
• Glutinous rice is also called sticky rice, sweet rice, waxy rice, botan rice, biroin chal, mochi rice, and pearl rice.

STICKY RICE WITH MANGO

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 RICE WITH MANGO THAI DESSERT

Steps:

• Tips: If done in a 2+ quart microwavable casserole with a lid, you can go from start to table really quickly, easily, and with minimal cleanup. To speed things up even further, make your sauces and prep your fruit while your rice is soaking/cooking. Be sure to use glutinous rice, which can be found at Asian markets. It will be labeled "glutinous rice" and/or "sweet rice". Good ripe mangoes are a MUST, so be sure you can find them first, before you go any further.
• Soak raw rice in plenty of water for 30 minutes. Rinse the rice by stirring it with your fingers, draining, and refilling with water. Stir-drain-refill a couple or three times, then finally drain most of the water away until the rice is covered by about a quarter inch of water. Microwave on high, covered, for ten minutes.
• Shake a 13.5 ounce can of coconut milk well before opening then divide in half: pour one half into a bowl or tall glass to make the rice sauce, and keep the other half in the can to make the cream sauce. Or the other way 'round, it doesn't matter :-).
• Rice sauce: Stir a cup of sugar and pinch of salt into the coconut milk until dissolved. Pour *most* of the mixture over the cooked rice and stir gently but thoroughly to blend (I feel that this makes a little too much sauce so I use about 3/4 of it and discard the remainder.) The rice/sauce mixture will be soupy while hot but will firm up well once cooled. If you want to add mango chunks to the whole dish, now is the time to stir them inches If you want to make individual serving cups, set them up now and chill to firm.
• Cream sauce: Stir the corn starch, salt, and sugar into the other half can of coconut milk. Heat in a sauce pan, uncovered, on the stove top until bubbling, stirring frequently to avoid scorching.
• Serving notes: This makes a glorious platter with the fruit arranged around a big mound of rice with the cream sauce drizzled over the top, or you can fancy it up by presenting individual dishes. If I'm making this for a party I serve it in the same covered casserole dish that I cooked it in, stirring the mango chunks into the rice and offering the cream sauce on the side. That way everyone gets plenty of mango and sauce instead of just the first guests. However you choose to serve it, it's a hit.

COCONUT MILK STICKY RICE WITH MANGOES

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.

STICKY RICE & MANGO

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.

MICROWAVE COCONUT STICKY RICE WITH MANGO

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.

STICKY RICE WITH MANGO

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.

COCONUT STICKY RICE WITH MANGO

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.

STICKY RICE WITH MANGO AND LIME

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 STICKY RICE

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).