STICKY RICE WITH MANGO
Also known as "sweet rice" or glutinous rice (despite being gluten free), sticky rice is a large white grain that, when steamed, becomes translucent, shiny and, well, sticky. In French, it's called riz gluant or gluey, not much more attractive. There should be a better word for it, because it really is undoubtedly one of the best things to eat under the sun.
Provided by David Tanis
Categories dessert
Time 40m
Yield 4 servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 586, UnsaturatedFat 2 grams, Carbohydrate 87 grams, Fat 26 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 23 grams, Sodium 303 milligrams, Sugar 42 grams
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.
REFINED SUGAR FREE-MANGO STICKY RICE
If you have been following me on Instagram or Facebook for a while, you know that mango sticky rice is one of my favorite sweets ever. And this is especially true when you can turn this naturally gluten-free dessert into a healthy gluten-free recipe! Read on and I will show how to turn this yummy treat in a refined sugar-free dessert. The first time I tried mango sticky rice I was just in the right place: Bangkok. As you can imagine, mangoes in Thailand are the best in the whole world! Anywhere you go, from Chiang Mai to Phuket, you'll find food carts selling fresh mangoes.
Provided by Little Bites of Beauty
Categories Thai Recipes
Time 1h43m
Yield 4
Number Of Ingredients 7
Steps:
- Place glutinous rice in a large container and cover with several inches of cool water. Let soak, about 1 hour. Drain and rinse thoroughly.
- Cook rice in a steamer over medium-low heat for 20 minutes.
- Combine coconut milk, dates, and Himalayan salt in a high-speed blender; blend until completely smooth. Pour 2/3 of the coconut mixture into a bowl; reserve.
- Pour remaining 1/3 of the coconut mixture into a saucepan over low heat. Sift in cornstarch. Cook, stirring constantly, until thickened into a sauce, 3 to 5 minutes.
- Place rice in a large pot over low heat; stir in reserved coconut mixture. Cook, stirring gently, until liquid is absorbed, 5 to 10 minutes.
- Transfer rice to a serving dish. Arrange mango slices around rice. Pour sauce over rice; garnish with sesame seeds.
Nutrition Facts : Calories 332.1 calories, Carbohydrate 45.7 g, Fat 16.8 g, Fiber 4 g, Protein 4 g, SaturatedFat 14.3 g, Sodium 158.6 mg, Sugar 20.5 g
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