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
MANGO WITH STICKY COCONUT RICE (KAO NIAW)
This is my favorite Thai dessert. There is something very comforting about it. I also like to eat it for breakfast.
Provided by Ms. Tea
Categories World Cuisine Recipes Asian Thai
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in a saucepan over medium heat; gently cook and stir rice in the hot oil until toasted, 2 to 3 minutes. Add coconut milk, water, sugar, and salt; bring to a boil. Reduce heat, cover saucepan, and simmer until rice is tender and has absorbed all the liquid, 20 to 25 minutes. Stir coconut cream into rice.
- Scoop rice into a serving bowl and top with mango.
Nutrition Facts : Calories 701.4 calories, Carbohydrate 86.1 g, Fat 38.6 g, Fiber 5.7 g, Protein 8.6 g, SaturatedFat 31.1 g, Sodium 63.9 mg, Sugar 21.9 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.
COCONUT MANGO RICE
Make and share this Coconut Mango Rice recipe from Food.com.
Provided by Mommy Diva
Categories Mango
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan, melt butter over medium heat.
- Add sweet onion, ginger and garlic, if using.
- Cook until softened, about 5 minutes.
- Add rice and stir until grains are coated with butter.
- Shake can of coconut milk; add to rice along with water, salt and curry, if using.
- Cover and bring mixture to a boil.
- Stir and reduce heat to low; Simmer, covered, for 20 minutes.
- Meanwhile, peel mango and slice into thin bite-size strips or chop, then place in a bowl.
- Seed and chop pepper, slice green onions in half, lengthwise, then into 1-inch (2.5-cm) pieces; Add to mango and stir in lime juice.
- After rice has cooked 20 minutes, stir in mango mixture.
- Cover, remove from heat and let stand for 5 minutes to warm mango.
- Serve scattered with coriander, if you wish.
- A nice way to present this dish is to lightly pack rice mixture into a small rounded bowl or cup, then turn out onto a plate and top with coriander.
- Enjoy! ;).
Nutrition Facts : Calories 369.5, Fat 16.6, SaturatedFat 13.9, Cholesterol 5.1, Sodium 808.5, Carbohydrate 51.7, Fiber 2.5, Sugar 9.8, Protein 5.7
COCONUT MANGO RICE WITH MINT
Make and share this Coconut Mango Rice with Mint recipe from Food.com.
Provided by Dreamer in Ontario
Categories Mango
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oi with shredded coconut and stir until golden (about 1 minute).
- Add finely chopped onion and for for 1 minute.
- Stir in rice and broth or coconut milk and water and salt; bring to a boil, cover and simmer until tender (about 20 to 25 minutes); drain.
- Stir in mango and cilantro or basil or mint and serve.
Nutrition Facts : Calories 525.9, Fat 8.5, SaturatedFat 5.1, Sodium 944.4, Carbohydrate 98.3, Fiber 4.6, Sugar 19.3, Protein 13
COCONUT-MINT AND MANGO RICE SALAD
This is a recipe from the local newspaper... it sounds wonderful! I havent had it, but just had to share it with my zaar pals.. I cant wait to try it!!! prep and cooking time does not include 2hrs for refrigeration.. or time to bring it to room temp :-) ENJOY!!! This recipe states that it is easily doubled :-)
Provided by love4culinary
Categories Mango
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- To toast your almonds, preheat your oven to 350 degrees F, and place nuts in a single layer on a baking sheet, and toast for approximately 10 minutes, shaking your pan periodically to rotate the nuts, until they are golden and fragrant.
- Set aside to cool.
- Combine rice and broth in a medium saucepan.
- Bring to a boil, then stir and cover.
- Reduce your heat to a simmer and allow to cook for 15 mins, or until liquid is absorbed.
- Turn off heat and allow rice to stand covered for 10 mins, and uncover and fluff with a fork.
- In a nonreactive large bowl, mix coconut milk, lime juice, vinegar, ginger, chilies, mustard oil, salt and pepper.
- Add rice to this mixture, stirring to coat the rice very well.
- Refrigerate for at least 2 hours for rice to absorb flavors.
- Before serving, bring rice to room temperature, and then stir in your mango, scallions and 1/4 cup of mint.
- Taste test to see if seasonings suit you.
- if not, you may want to add more vinegar, salt, or pepper.
- Garnish with the toasted almonds and remaining 1/4 cup of chopped mint.
Nutrition Facts : Calories 324.5, Fat 9.8, SaturatedFat 4.3, Sodium 484.6, Carbohydrate 53.1, Fiber 4, Sugar 10.1, Protein 7.5
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.
COCONUT MANGO BROWN RICE
Warm, creamy, comforting and healthy in my book, this is a riff on Paula Deen's Coconut Mango rice. It matches the health-benefits of coconut milk with those of brown rice. Sodium is reduced from her recipe as well. I served this with roasted, caramelized red onion, butternut squash, eggplant, beets and a simple roast chicken. Use a nicely ripened mango. *The nutrition values are not correct, 2 servings of this rice should yield approx 340 calories a piece, you can reduce the calories further by using light coconut milk.
Provided by lolablitz
Categories Brown Rice
Time 20m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Heat coconut milk, water and salt to boiling in a medium pan.
- Add rice and mango and return to boil.
- Cover and lower heat to simmer.
- Simmer 5 minutes.
- Stir, replace cover and place pot off-heat for 5-8 minutes to steam.
- Rice is ready when the liquid is mostly absorbed and the grains have lost their bite.
Nutrition Facts : Calories 809.7, Fat 25.2, SaturatedFat 23.1, Sodium 350.8, Carbohydrate 143, Fiber 3.9, Sugar 99.2, Protein 6.8
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
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