STICKY RICE WITH COCONUT MILK AND MANGO
This recipe will allow you to create a decadent Thai desert. This is an easy and clear recipe. The steamed sweet sticky rice soaked in coconut milk and topped with sliced mango will be sure to please family and guests alike.
Provided by Lacey Olsen
Categories World Cuisine Recipes Asian Thai
Time 2h45m
Yield 4
Number Of Ingredients 5
Steps:
- Rinse sweet rice until water runs clear. Soak rice in warm water, 2 to 4 hours. Drain.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Line the steamer with cheese cloth and spoon rice into cheese cloth; steam until thoroughly cooked, about 20 minutes. Remove steamer from heat and transfer rice to a bowl.
- Mix coconut milk, sugar, and salt together in a saucepan; bring to a simmer. Pour 3/4 of the coconut milk mixture over rice; cover bowl and let sit for 5 minutes.
- Pour remaining coconut milk mixture over rice and top with mango slices.
Nutrition Facts : Calories 331 calories, Carbohydrate 52 g, Fat 12.4 g, Fiber 2.6 g, Protein 4.5 g, SaturatedFat 10.8 g, Sodium 84 mg, Sugar 11.8 g
COCONUT STICKY RICE WITH MANGO
Mangoes are available almost all year long in Thailand and there is never a shortage of rice. Here is a sinful dessert that joins the two. I know rice is rarely considered a dessert food, but this is a delicious treat. Coconut sticky rice can be eaten with any fruit and is great by itself. Thai sweet rice, not jasmine, is used to make this dish. What makes the rice stick together is its high starch content. Sweet rice is actually steamed instead of simmered. I use a traditional bamboo steamer insert for this. In the United States, Manila mangos are in season for 3 to 4 months out of the year, their extra sweetness and soft texture make them a perfect accompaniment to the coconut sticky rice.
Provided by Jet Tila
Categories dessert
Time 3h45m
Yield 4 to 6 servings
Number Of Ingredients 5
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.
STEAMED GLUTINOUS RICE WITH COCONUT AND MANGO
Steps:
- Wash rice until water is clear. Cover rice with cold water and vanilla extract and soak overnight. Drain rice and place in steamer lined with banana leaf or cheesecloth. If using leaf, make sure there is a 2 to 3-inch circle in the middle and small holes punched out. This will allow steam to pass through the leaf. Steam on high heat for 45 minutes, rice should be fully cooked but not mushy. Transfer hot rice to a large bowl and add peppercorns, mango and coconut. Serve while hot. Garnish with toasted coconut.
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
STEAMED GLUTINOUS RICE WITH COCONUT AND MANGO
Steps:
- Wash rice until water is clear. Cover rice with cold water and vanilla extract and soak overnight. Drain rice and place in steamer lined with banana leaf or cheesecloth. If using leaf, make sure there is a 2 to 3-inch circle in the middle and small holes punched out. This will allow steam to pass through the leaf. Steam on high heat for 45 minutes, rice should be fully cooked but not mushy. Transfer hot rice to a large bowl and add peppercorns, mango and coconut. Serve while hot. Garnish with toasted coconut.
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
STICKY COCONUT RICE, MANGO & PASSION FRUIT
With flavours straight from Thailand, this is a wonderfully fresh way to end a celebratory meal
Provided by Raymond Blanc
Categories Dessert, Dinner
Time P1D
Number Of Ingredients 12
Steps:
- A day ahead, wash the rice with plenty of cold water, then drain and tip it into a bowl. Pour over enough cold water to more than cover it, then leave to soak overnight.
- Make the mango sauce. Liquidise the mango flesh with the orange juice, lime juice and sugar. Taste and add a little extra sugar or lime juice if necessary. Pass through a fine sieve, then chill if making ahead.
- Drain the rice, transfer to a steamer and steam for 25-30 mins until soft and tender, making sure the water doesn't boil dry. Simmer the coconut milk with 85g of the sugar for 1 min. Pour in the lime juice, stir in the steamed rice, then leave, covered, for 5 mins until it has a thick, creamy consistency. Check for sweetness, adding more sugar to taste if needed. Cool slightly, about 10 mins, until tepid and holding its shape. The rice is best served slightly warm, as the longer it is left, the firmer and sticker it becomes.
- For each serving, place a 6.5cm diameter x 3.5cm tall ring mould in the middle of a large plate. Spoon in one-sixth of the sticky rice. Drizzle a little mango sauce on the plate around the rice. Arrange a few slices of mango on the sauce and lay a few on top of the rice with a sprinkling of lime zest. Spoon around some passion fruit seeds and juice. Scatter over a few mint leaves. Serve the remaining mango sauce separately.
Nutrition Facts : Calories 266 calories, Fat 7 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 39 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.31 milligram of sodium
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- Soak. Transfer the rice to a large bowl filled with water. Make sure the bowl is large enough to hold enough water to cover the rice. Allow the rice to soak for at least 1 hour or up to overnight.
- Wrap up the rice in a cheesecloth. After the rice has been soaking for at least one hour, drain and rinse, then transfer to the center of a large cheesecloth. Allow it to drain. Then loosely wrap the rice in the cheesecloth (loose, yet secure enough that none of the grains can escape).
- Prepare your steamer. I do not own a sticky rice steamer pot (which I expect is the same for many of you as well). I improvised and made my own by inverting a large mesh stainless steel steaming basket and placing it in a tall pot. The inverted basket creates a barrier between the boiling water at the bottom of the pot and the cheesecloth wrapped rice resting on top of the steamer basket. Since we're steaming the rice, the idea is to keep the rice from being submerged in water.
- Steam. Add enough water to your pot so that it is filled by approximately 1-inch. Transfer the wrapped-up rice to the pot and place it on top of the steaming basket (making sure it doesn't fall to the side and into the water). Cover with a tight-fitting lid and bring water to a boil over high heat. Reduce heat to a simmer and allow the rice to steam for 15-20 minutes, or until grains become translucent.
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