Coconut Rice With Mango Recipes

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COCONUT STICKY RICE WITH MANGO



Coconut Sticky Rice with Mango image

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

3 cups (640 grams) Thai sweet rice
2 cups (480 milliliters) canned coconut milk
1 to 1 1/2 cups (240 to 330 grams) granulated sugar
1 teaspoon kosher salt
4 ripe Manila mangoes, peeled and sliced into thin long pieces

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.

MANGO WITH STICKY COCONUT RICE (KAO NIAW)



Mango with Sticky Coconut Rice (Kao Niaw) image

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

1 tablespoon grapeseed oil
1 ½ cups sweet rice
2 cups coconut milk
¼ cup water
2 tablespoons palm sugar, or more to taste
1 pinch salt
½ cup unsweetened coconut cream
2 mangoes - peeled, seeded, and diced

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 RICE PUDDING WITH MANGO



Coconut Rice Pudding with Mango image

Provided by Daphne Brogdon

Categories     dessert

Time 1h

Yield 6 servings

Number Of Ingredients 8

1 1/2 cups jasmine rice
Two 14-ounce cans coconut milk
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon kosher salt
Zest of 1/2 orange
1 mango, diced
Fresh mint sprigs, for garnish

Steps:

  • Bring 3 cups of water to a boil in a medium pot over medium heat. Stir in the rice, cover, turn to low and let simmer until the rice has absorbed all the water and is tender, about 20 minutes. (You can also cook the rice in a rice cooker.)
  • In a large saucepan over low heat, combine the coconut milk, sugar, vanilla, salt and orange zest and cook until the mixture is hot and the sugar is dissolved, 4 to 5 minutes; do not let the mixture boil or the coconut milk could curdle. Stir in the cooked rice, cover and cook on low until thick and the rice has absorbed most of the coconut milk, for an additional 15 to 20 minutes.
  • To serve, scoop the rice pudding into individual bowls, top with diced mango and garnish with mint sprigs.

STICKY RICE WITH MANGO



Sticky Rice With Mango image

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

1 cup glutinous (sweet) rice, preferably long-grain
1 1/4 cup coconut milk, fresh or canned (see note)
1/2 cup granulated cane sugar, raw sugar or light brown sugar
1/2 teaspoon fine sea salt
1/2 cup coconut cream, fresh or canned (see note)
1 or 2 ripe mangoes, peeled and cut in 1/2-inch slices

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

COCONUT MILK STICKY RICE WITH MANGOES



Coconut Milk Sticky Rice with Mangoes image

As with most of the sweets in Southeast Asia, you can eat Coconut Milk Sticky Rice as a snack or serve it as dessert.

Provided by Jeffrey Alford

Categories     Milk/Cream     Rice     Dessert     Steam     Lunar New Year     Coconut     Mango     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

3 cups sticky rice, soaked overnight in water or thin coconut milk and drained
2 cups canned or fresh coconut milk
3/4 cup palm sugar, or substitute brown sugar
1 teaspoon salt
4 ripe mangoes, or substitute sliced ripe peaches or papayas
OPTIONAL GARNISH
Mint or Asian basil sprigs

Steps:

  • Steam the sticky rice until tender (see Editor's Notes, below).
  • Meanwhile, place the coconut milk in a heavy pot and heat over medium heat until hot. Do not boil. Add the sugar and salt and stir to dissolve completely.
  • When the sticky rice is tender, turn it out into a bowl and pour 1 cup of the hot coconut milk over; reserve the rest. Stir to mix the liquid into the rice, then let stand for 20 minutes to an hour to allow the flavors to blend.
  • Meanwhile, peel the mangoes. The mango pit is flat and you want to slice the mango flesh off the pit as cleanly as possible. One at a time, lay the mangoes on a narrow side on a cutting board and slice lengthwise about 1/2 inch from the center - your knife should cut just along the flat side of the pit; if it strikes the pit, shift over a fraction of an inch more until you can slice downward. Repeat on the other side of the pit, giving you two hemispherical pieces of mango. (The cook gets to snack on the stray bits of mango still clinging to the pit.) Lay each mango half flat and slice thinly crosswise.
  • To serve individually, place an oval mound of sticky rice on each dessert plate and place a sliced half-mango decoratively beside it. Top with a sprig of mint or basil if you wish. Or, place the mango slices on a platter and pass it around, together with a serving bowl containing the rice, allowing guests to serve themselves. Stir the remaining sweetened coconut milk thoroughly, transfer to a small serving bowl or cruet, and pass it separately, with a spoon, so guests can spoon on extra as they wish.
  • Notes:
  • You can substitute black Thai sticky rice for half the white rice. Soak the two rices together; the white rice will turn a beautiful purple as it takes on color from the black rice. Cooking will take 10 minutes longer.
  • Unlike plain sticky rice, Coconut Milk Sticky Rice has enough moisture and oils in it that it keeps well for 24 hours, in a covered container in the refrigerator, without drying out. Rewarm it the next day by steaming or in a microwave.

THAI COCONUT-MANGO STICKY RICE



Thai Coconut-Mango Sticky Rice image

I was trying to match a dessert sold at a local Thai restaurant; this is pretty close, but not exact. The real thing uses glutinous rice, but since that is not available in most of the U.S., this can be a variation for people without it.

Provided by Sass Smith

Categories     Dessert

Time 35m

Yield 3 serving(s)

Number Of Ingredients 4

1/2 cup jasmine rice or 1/2 cup other sweet asian rice
1 (14 ounce) can coconut milk (you can use the light kind if you want, it just makes it a little less rich)
1/2 cup sugar
1 mango, sliced

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.

STICKY RICE WITH COCONUT MILK AND MANGO



Sticky Rice with Coconut Milk and Mango image

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

1 cup sweet (glutinous) rice
1 cup coconut milk
2 tablespoons white sugar
⅛ teaspoon salt
1 ripe mango - peeled, seeded, and sliced

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 MANGO RICE



Coconut Mango Rice image

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

1 tablespoon butter
1 large sweet onion (such as Vidalia or 1 red onion, chopped)
2 tablespoons fresh ginger, minced
2 minced garlic cloves (optional)
1 1/2 cups long-grain rice
14 ounces light unsweetened coconut milk
2 cups water
2 teaspoons salt
1/2 teaspoon curry powder (optional)
1 mango
1 sweet red pepper
1 green onion
2 tablespoons lime juice or 2 tablespoons lemon juice, freshly squeezed
1/2 cup coriander leaves, coarsely chopped (optional)

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

MICROWAVE COCONUT STICKY RICE WITH MANGO



Microwave Coconut Sticky Rice With Mango image

Make coconut sticky rice in the microwave for perfectly tender results in under 10 minutes. Serve with shredded coconut, sesame seeds, and ripe mango.

Provided by Pepper Teigen

Categories     Dessert     Rice     Mango     snack     Quick & Easy     Wheat/Gluten-Free     Soy Free     Nut     Summer     Dairy Free     Coconut

Number Of Ingredients 8

½ cup unsweetened shredded coconut
1½ cups Thai sticky rice
1 (13.5-ounce) can full-fat coconut milk
¼ cup sugar
1½ teaspoons kosher salt
2 large ripe mangoes, peeled, pitted, and thinly sliced
Toasted sesame seeds, for garnish (optional)
Mint leaves, for garnish (optional)

Steps:

  • In a dry skillet, toast the coconut over medium-low heat, stirring, until lightly browned and fragrant, 4 to 5 minutes. Transfer to a plate to cool (don't leave it in the skillet or it might burn).
  • Place the sticky rice in a microwave-safe bowl and cover with 1¾ cups warm water. Let soak for at least 10 minutes or up to 1 hour. Cover the bowl with an upside-down plate or plastic wrap and microwave on high for 3 minutes. Carefully stir the rice from top to bottom, then cover and cook the rice for another 3 minutes. Repeat the process, stirring and microwaving 3 minutes at a time, until all the water has been absorbed and the rice has turned translucent (this means it's cooked). Set aside to cool slightly.
  • In a medium saucepan, bring the coconut milk to a boil over medium heat. Reduce the heat to a simmer, add the sugar and salt, and stir until they dissolve. Remove from the heat, pour the hot coconut milk over the warm sticky rice, and stir to combine. Let sit for 5 minutes so the rice can absorb the coconut milk.
  • Transfer to a serving bowl and top with the toasted coconut. Serve with sliced mango. If desired, garnish with sesame seeds and fresh mint.

STICKY RICE WITH MANGO-COCONUT SAUCE



Sticky Rice with Mango-Coconut Sauce image

As a nice contrast to traditional Christmastime desserts, sweet sticky rice is a refreshing Thai treat made even better with a mango-coconut sauce.-Monnie Norasing, Mansfield, Texas

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings (3 cups sauce).

Number Of Ingredients 5

2 cups uncooked sweet rice
2 medium mangoes
1 can (13.66 ounces) coconut milk
1/2 cup packed light brown sugar
1/4 teaspoon salt

Steps:

  • Rinse rice and place in a 3-qt. microwave-safe dish. Cover with water; let stand 1 hour., Drain rice and return to dish; add 2 cups water. Microwave, covered, on high for 8-12 minutes or until rice is tender, stirring every 3 minutes. Let stand 10 minutes., Meanwhile, peel and thinly slice 1/2 of a mango; reserve for serving. Peel and coarsely chop remaining mangoes., In a large saucepan, combine coconut milk, brown sugar and salt; cook and stir until heated through and brown sugar is dissolved. Remove from heat; stir in chopped mangoes. Cool slightly., Process mango mixture in batches in a blender until smooth. To serve, place warm or room temperature rice in serving dishes. Spoon sauce over rice; top with sliced mango.

Nutrition Facts : Calories 341 calories, Fat 10g fat (9g saturated fat), Cholesterol 0 cholesterol, Sodium 86mg sodium, Carbohydrate 60g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.

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From tropicalsunfoods.com


COCONUT STICKY RICE WITH MANGO RECIPE
2020-05-11 Directions to make Coconut Sticky Rice with Mango Recipe. In a medium bowl soak 2 cup of glutinous rice (Thai sticky rice) in water for 30 minutes. After 30 minutes wash the rice few times drain the water out. In a microwave safe bowl put the rice in and add 2 ¼ cup of water. Cover with the lid microwave for 14 minutes till the rice is done.
From cambodiarecipe.com


RECIPE: COCO FOR MANGO WITH COCONUT STICKY RICE • PALATABLE …
pour water into the rice pot until covering top of rice. soak rice for 2 hours to overnight. part B. cooking the rice. pour out the water from the rice pot. setting aside 1/2 cup of coconut milk in saucepan for sauce, pour remaining coconut milk from can into rice cooker. it should to fill just above the rice. turn on rice cooker.
From palatablepalette.com


EASY MANGO COCONUT STICKY RICE RECIPE | SWEETER THAN OATS
2021-06-09 Place the soaked rice in a pan with 1½ cups water, 200ml of the coconut milk, 1 tablespoon sugar and the salt. Stir thoroughly. Bring to a gentle simmer, cover and turn down to a low heat. Simmer for 20 minutes, or until the rice is tender and has absorbed the milk.
From sweeterthanoats.com


STICKY COCONUT RICE WITH MANGO RECIPE | COLES
STEP 1. Reserve 1/2 cup (125ml) coconut cream. Combine the remaining coconut cream, 1 1/2 cups (375ml) water, kaffir lime leaf, lemongrass and sugar in a medium saucepan. Bring to a simmer over medium heat. Use a slotted spoon to remove lime leaves and lemongrass. Discard.
From coles.com.au


THAI COCONUT STICKY RICE WITH MANGO - GEMMA’S BIGGER BOLDER …
2021-06-07 As the rice is steaming, make the coconut syrup. In a small saucepan over medium heat, warm the coconut milk, brown sugar, and salt until the sugar melts. Set aside. Once the rice is ready, transfer it to a bowl and stir in 1 cup (8floz/240ml) of the coconut milk syrup. Let the syrup soak into the rice for 30 minutes.
From biggerbolderbaking.com


COCONUT STICKY RICE WITH MANGO - SIMPLY SUWANEE
2019-05-13 First Part: 1.Heat a sauce pan over med heat, add coconut cream, sugar, salt and stir together till boiling, then turn the heat off. Add cooked sticky rice into the creamy sauce and let chill for 15-20 mins to let rice soak in the coconut sauce. Second Part: Combine all the ingredients minus the mango in a sauce pan. Whisk together really well.
From simplysuwanee.com


MANGO COCONUT JASMINE RICE - BUDGET BYTES
2012-06-02 Instructions. Place the jasmine rice in a medium pot. Rinse 3-4 times with cool water, draining off as much water as possible after the last rinse. Add the can of coconut milk, salt, and one cup of water. Place a lid on top and bring up to a full boil over medium/high heat.
From budgetbytes.com


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