Thai Mango Sticky Rice Food

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.

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.

THAI STICKY RICE WITH MANGOES

Steps:

• Rinse and soak glutinous rice for a minimum of 4 hours.
• Using a traditional Thai rice steamer boil water in metal basin.
• Wrap soaked and drained rice in cheesecloth and place in bamboo portion of steamer, cover with the lid to a 3 quart sauce pan so as to trap most of the steam.
• Set timer for 25 minutes.
• Meanwhile, peel and slice mangoes vertically off of the central pit.
• Cut widthwise into several pieces.
• Set aside.
• In a small saucepan heat coconut milk, sugar and salt over low heat until hot. Do not allow to boil or the coconut milk may curdle.
• Reserve a scant 1/4 cup of the milk mixture.
• When rice is finished steaming remove from cheesecloth and place into saucepan holding coconut milk mixture, breaking up rice to fully soak in milk.
• Allow to sit for no longer than 5 minutes.
• Serve immediately using reserved coconut milk mixture to drizzle over rice and sesame seeds to sprinkle on top. Serve mangoes atop rice or beside.

THAI COCONUT-MANGO STICKY RICE

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 MANGO WITH STICKY RICE (MAMUANG KAO NIEO)

Steps:

• To make the sticky rice, refer to my sticky rice recipe, which I have also posted.
• Season the coconut cream with some salt and refrigerate it.
• Dissolve sugar and salt in coconut milk.
• Mix and stir the coconut milk with the warm sticky rice and let it stands for 30 mins.
• To serve, place some mango strips over a large scoop of sticky rice mixture and add some coconut cream over the top.

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.

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.