THAI COCONUT RICE
Creamy coconut combined with a little bite from red pepper flakes and ginger, create a delicious rice dish to accompany a wide range of entrees.
Provided by Geema
Categories Long Grain Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in a saucepan, except the crystallized ginger and sliced almonds.
- Stir well to combine.
- Cook over medium high heat, stirring until mixture comes to a low boil.
- Immediately reduce heat to low.
- Cover and cook for about 18 minutes.
- Fluff with a fork.
- The cover, and let sit for 5 more minutes.
- Garnish the finished rice with the candied ginger and the sliced almonds.
Nutrition Facts : Calories 369.6, Fat 22.5, SaturatedFat 19, Sodium 307.4, Carbohydrate 39.2, Fiber 1.7, Sugar 1, Protein 5.7
THAI COCONUT BLACK STICKY RICE
Thai black rice (also called black sticky rice or black glutinous rice) is a long grain, dark purple rice. When cooked, the grains stick together, and make a perfect base for this coconut rice pudding. It's usually available at Asian markets, but, if you can't get it, use any kind that's sticky. Fluffy rices won't really work very well. I like to use raw (turbinado) sugar in this, but white or brown will also work.
Provided by EmmyDuckie
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Rinse and drain rice, place in a large saucepan.
- Add water to cover rice. Remove any rice grains that float to the top.
- Bring to a boil over high heat, then lower heat to just keep a simmer.
- Simmer about 45 minutes, uncovered, stirring occasionally, until rice is tender. Add more water if needed, or pour some off. You want the water level to be just below the level of the rice.
- Add coconut milk, sugar, and salt, and continue cooking until a pudding consistency is reached.
- Sprinkle shredded coconut over top, if desired. Serve warm.
Nutrition Facts : Calories 190.5, Fat 13.1, SaturatedFat 11.6, Sodium 332.4, Carbohydrate 18.7, Fiber 1.6, Sugar 17, Protein 2
THAI COCONUT-MANGO STICKY RICE
I was trying to match a dessert sold at a local Thai restaurant; this is pretty close, but not exact. The real thing uses glutinous rice, but since that is not available in most of the U.S., this can be a variation for people without it.
Provided by Sass Smith
Categories Dessert
Time 35m
Yield 3 serving(s)
Number Of Ingredients 4
Steps:
- Rice: Cook rice according to package directions, but substitute coconut milk for half of the water, and add half the sugar.
- It should be fairly dry when you finish cooking it, without any liquid visible in the pot.
- Sauce: In a medium saucepan, boil the rest of the coconut milk with the second half of the sugar.
- Keep this at a full boil until the rice is cooked, or until it reaches a thick, syrupy consistency.
- Presentation: Arrange the cooked coconut rice in a bowl or plate with the mango slices in some kind of pretty formation and dribble a bit of the sauce over the whole thing.
THAI STICKY BLACK RICE PUDDING
Great Thai dessert! I originally had this dish at my favorite Thai place, and decided to try to recreate it. Almost tastes like a cobbler and ice cream. Love this dessert! Top with coconut ice cream if desired.
Provided by lizzyum
Categories World Cuisine Recipes Asian Thai
Time 1h25m
Yield 4
Number Of Ingredients 5
Steps:
- Combine water, black rice, and salt in a saucepan. Bring to a boil. Reduce heat and cover; simmer for 40 minutes.
- Add coconut milk and sugar. Bring back to a boil. Reduce heat and simmer, uncovered, until rice reaches a sticky consistency, about 30 minutes.
- Remove from heat and allow mixture to cool. Stir and serve.
Nutrition Facts : Calories 374.6 calories, Carbohydrate 62.2 g, Fat 13 g, Fiber 1 g, Protein 4.6 g, SaturatedFat 10.7 g, Sodium 454.7 mg, Sugar 25 g
THAI BLACK STICKY RICE PUDDING
Thai black sticky rice is a naturally sweet, dark rice, and you'll be amazed at the unique taste of the rice in combination with coconut milk.
Provided by Darlene Schmidt
Categories Dessert
Time 2h5m
Yield 6
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- Place drained, soaked rice in a pot together with brown sugar, salt, 1 can of coconut milk, and water.
- Boil half-covered until the liquid has been absorbed and the rice is soft to chew-about 45 to 50 minutes. (If necessary, add 1 cup more water and continue cooking until rice is tender.)
- When rice is done cooking, allow it to cool slightly. Preheat oven to 350 F.
- Add the remaining 1/2 can coconut milk plus the eggs. Mix thoroughly. Check the taste, adding a little more sugar if needed.
- Pour this mixture into one large baking dish, or divide up into individual ramekins. Cover with tin foil (or a lid if using a baking dish).
- Bake for 30 minutes. Remove from the oven and either serve warm or place in the refrigerator and serve cold.
- When serving, add a dollop of coconut cream on top (the solid cream from the top of a can of thick coconut milk), or whipped cream.
Nutrition Facts : Calories 281 kcal, Carbohydrate 16 g, Cholesterol 93 mg, Fiber 0 g, Protein 6 g, SaturatedFat 19 g, Sodium 142 mg, Sugar 7 g, Fat 23 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
COCONUT THAI RICE
I think this recipe came from Canadian Living magazine, but am not sure. The whole meal (which is comprised of Recipe #239788, Recipe #239892, Recipe #239789 and Recipe #239791) embodies the Thai tradition of combining all the five tastes: sweet, hot, sour, salty and bitter in one meal.
Provided by twobees
Categories Long Grain Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Rinse jasmine rice under cold running water until water runs clear. Let drain. Set aside.
- In a saucepan, heat oil over medium heat; cook garlic, onion and gingerroot, stirring occasionally, for 5 minutes or until softened. Stir in coconut milk and 1-1/4 cups water; bring to boil.
- Stir in rice; cover, reduce heat to low and simmer for about 20 minutes or until rice is tender and liquid is absorbed. Remove from heat; let stand, covered for 5 minutes. With a fork stir in salt.
Nutrition Facts : Calories 402.8, Fat 11.6, SaturatedFat 8.9, Sodium 315.3, Carbohydrate 70.5, Fiber 1.9, Sugar 29.8, Protein 4.2
SAVORY THAI STICKY RICE
A recipe I found on About.com for Thai recipes that sounds so good and I am posting it for ZWT. Here is what is stated about the rice: "This sticky rice recipe is simple to make and oh so delicious! A meal unto itself, this Thai Sticky Rice with Pork & Mushrooms is a savory dish that is similar to fried rice, except it has a wonderfully chewy texture that even kids enjoy. While this recipe would normally be made with Thai or Chinese sausage, I've substituted strips of bacon, which I find works wonders with this recipe. Note that you can either include the minced chili in the recipe, or leave it out and serve with chili sauce on the side (it's delicious like this!)."
Provided by diner524
Categories Rice
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Soak 2 cups sweet (sticky) rice in 3-4 cups water, or enough so water exceeds the rice by at least 1 inch. Soak for at least 40 minutes (if you lose track of time, it's no problem - sticky rice can soak up to 4 hours or longer). Note: Sweet rice has a hard outer shell that needs to soften before it can be cooked.
- While rice is soaking, prepare your steamer. Line a bamboo steamer or colander with 2 layers of banana/bamboo leaf, OR use cheesecloth, or a clean kitchen cloth. To clean and thaw the leaf (if frozen), rinse under hot water. Cut the leaf large enough that it extends over the top. Place steamer over a large pot, and have a tight-fitting lid ready.
- Place bacon in a large frying pan/wok together with 1-2 tablespoons water. Fry over medium-high heat until cooked (chewy, not crisp). Remove from heat, leaving all or half the fat in the frying pan.
- Remove bacon from the pan and cut into small pieces (I use a clean pair of scissors for this, like they do in Asia - much faster and easier than a knife!). Place it back in the frying pan.
- Also add to the frying pan the shallots or onion, mushrooms, garlic, and chili. Return to medium-high heat and stir-fry 1-2 minutes, until fragrant. If your pan becomes dry, add a little water (1-2 Tbsp.).
- Turn heat to low. Add the drained sticky rice, plus the fish sauce and soy sauces. Also add half the green onion. Stir until the color of the rice has consistently darkened . Remove from heat.
- Transfer the rice from the frying pan into your prepared steamer. Make sure there is at least 1 inch of water in the pot. Cover with the lid and steam over high heat for 30-35 minutes. (You may have to add more water to your steamer partway through.).
- After 30 minutes, remove from heat. Allow to sit (with lid on) for 5 minutes. The rice should be soft, sticky, and slightly translucent. If there are any hard grains, steam 5 minutes longer. (Dig down into the middle of the rice when testing for "done-ness".).
- Taste-test the rice for salt. Sprinkle over a little more fish sauce if not salty or flavorful enough. If too salty, add a sqeeze of lime juice. Gently stir rice with a fork or chopsticks to mix inches.
- To serve, slide the banana/bamboo leaf directly onto a serving plate. Or, if you want to pretty it up, line a serving bowl or plate with a fresh banana leaf. Mound the rice on top and sprinkle with remaining spring onion (add optional garnishes too if desired). ENJOY!
Nutrition Facts : Calories 390.4, Fat 3.3, SaturatedFat 1, Cholesterol 4.1, Sodium 967.6, Carbohydrate 79.5, Fiber 3, Sugar 0.6, Protein 8.6
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