Thai Sticky Rice With Nam Pla And Coconut Milk Recipes

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.

Steps:

• Rinse rice. Soak it in water to cover for at least 1 hr and up to 24.
• Drain, then wrap in cheesecloth. Put in a steamer above boiling water. Steam for about 30 minutes until tender.
• Toss cooked rice with coconut milk and nam pla. Rewrap and steam (or microwave) for 5 more minutes to reheat.

Steps:

• Combine all ingredients in a bowl and mix until thoroughly blended.
• Store in airtight container up to two weeks.
• Serve with Thai Fried rice, grilled meats and satays, noodle soups or even with plain Jasmine rice.

Steps:

• In medium saucepan, combine everything (but not accompaniments). Add enough water to cover with liquid--about 1/4 cup. Bring to a boil over med-high heat. Turn heat to low and cover. Cook for 15 minutes or until all liquid is absorbed and rice is tender. Serve or keep warm over very, very low heat for up to 15 minutes.
• To serve, pile rice in center of plate. Flank iedges with hard-cooked, boiled eggs, sliced cucumber, fried peanuts, sambal oelek (available in most Asian stores).
• FRIED PEANUTS: Put at least 1 inch of oil in deep saucepan. Over med-high heat, heat to 300 degrees. Don't overheat it. Add raw, shelled, skin-on peanuts. Cook, stirring occasionally, until they are a rich golden brown, about 5 minutes. Remove with a slotted spoon and spinkle with salt. (The strained, left-over oil is great for using in stir-fries.).

Steps:

• Make sure the whole milk, coconut milk, and heavy cream are well chilled.
• In a large bowl combine the whole milk, coconut milk, and heavy cream.
• Add the vanilla extract.
• Stir in the granulated sugar until it is dissolved.
• Then, stir in the mango puree until well blended.
• Pour everything into your ice cream maker (I use a Cuisinart) and mix for at least 30-45 minutes.
• Once ice cream resembles soft serve pour it into a freezer safe container. I can't help but sample what I made but it always taste better the next day after it has been in the freezer over night.
• It may not be the most decadent ice cream like you get at Ben and Jerry's but making a frozen custard is just not quick enough for me. This recipe can take as little as hour while a custard based recipe can take three times that, waiting for the custard to cool.

Steps:

• Put all the ingredients into a large saucepan and let stand for five minutes.
• Cover the pan and bring to a boil, then reduce the heat and cook over a low heat for 10 minutes until the water is absorbed.
• Remove the pan from the heat and allow to stand covered for five further minutes.
• Remove the flavourings, if wished, and pile into a serving dish.
• Serve immediately, while very hot.