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.
THAI STICKY RICE WITH MANGOES
A traditional Thai dessert often sold on street corners when mangoes are in season. Preparation time includes soaking time for rice.
Provided by Heirloom
Categories Dessert
Time 4h34m
Yield 2-3 serving(s)
Number Of Ingredients 6
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.
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.
THAI COCONUT RICE WITH MANGOES
an easy-to-make-at-home spin on the classic Thai desert: sticky rice with mangoes. However, we recreate the delicately sweet coconutty taste by using jasmine rice, available everywhere, instead of hard-to-find "sticky rice". Sprinkle with Piquant Post Kaffir Lime powder for authentic pizzazz!
Provided by justin
Categories Dessert
Time 35m
Yield 3 cups, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Rinse the rice in a mesh strainer under cold water. You can also rinse in the pot, carefully pouring out the water, using the lid to keep rice from falling out.
- Place the rice in a medium pot with coconut milk, water, sugar, and salt. Heat the pot on Med-High heat. As soon as you see the first bubbles of a boil, lower the heat to Low and cover. Simmer for 20 minutes.
- While the rice is cooking, peel the mango and slice into 1/2 inch wedges or cubes. Set aside.
- After 20 mins, pull the rice off the stove and let stand covered for ~10 minutes Sprinkle with Piquant Post Kaffir Lime Powder then fluff rice with a fork. Scoop rice to a plate and top with mangoes and a sprig of mint.
Nutrition Facts : Calories 568, Fat 22.7, SaturatedFat 19.6, Sodium 21.1, Carbohydrate 87.2, Fiber 3.6, Sugar 26.2, Protein 7.6
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 THAI DESSERT
Now you can have that delicious dessert dish found in Thai restaurants--any time you want it--and fast and easy too. Adapted from Thai Food Tonight. I tweaked their quantities and method just a bit to make things even faster and easier. Watch their step-by-step video here: http://www.youtube.com/watch?v=AxmNsQ_T0oc This is just heavenly- very subtle and balanced. It's like eating flowers. :-)
Provided by lolsuz
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 559, Fat 14.4, SaturatedFat 12.2, Sodium 233.7, Carbohydrate 104.6, Fiber 3.5, Sugar 50.7, Protein 6.4
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
THAI MANGO WITH STICKY RICE (MAMUANG KAO NIEO)
Make and share this Thai Mango with Sticky Rice (Mamuang Kao Nieo) recipe from Food.com.
Provided by Kim Ong
Categories Dessert
Time 1h20m
Yield 4-5 serving(s)
Number Of Ingredients 6
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.
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