Khao Neeo See Dam Recipes
AUTHENTIC THAI BLACK STICKY RICE
Delicious, nutty flavored Thai black sticky rice is an absolutely flavorful dish that you can serve as both a side dish or a dessert. This recipe will show you how to make this rich, nutty flavor and top it with some sesame seeds to enhance the nuttiness along with sweetened coconut flakes.
Provided by Lane
Categories Dessert
Time 4h45m
Number Of Ingredients 4
Steps:
- Measure the rice into separate bowls. Run your fingers through each of the rice to remove any big impurities.
- Rinse both bowls a few times until the water runs clear. Mix both rice together and cover with at least a few inches of water. Allow the rice to soak for four or more hours or overnight (don't rush this process). The black grains will absorb the water while it is soaking and grow in size.
- Add water to the aluminum pot for steaming so that when the basket is placed on top of the pot, it does not touch the water.
- Roughly drain as much water as you can from the rice.
- Spread the cheesecloth inside the bamboo basket to protect the basket, and drain the rice using the basket.
- Let the rice drain in the bamboo baskets for a few minutes. Transfer the basket to the top of the aluminum pot. Cover with a lid.
- Let it steam for a full 30 minutes.
- Take the basket off of the aluminum pot. Carefully remove the lid from the bamboo basket. With both hands, use a flicking motion to turn and flip the rice over in the basket. Place back on the aluminum pot.
- Continue steaming for another 15 minutes.
- Turn off the heat and remove the bamboo basket from the pot.
- Use a rice spatula to loosen up the rice.
- Garnish with sesame seeds and sweetened coconut flakes.
- Serve warm.
Nutrition Facts : Calories 179 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 3 grams fiber, Protein 3 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 45 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
KHAO NEEO SEE DAM
Categories Rice Breakfast Dessert Steam Vegetarian Coconut Vegan Gourmet Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 to 8 as a dessert or sweet snack
Number Of Ingredients 6
Steps:
- Soak and steam black rice and sticky rice together, following procedures in recipe for Sticky Rice .
- While rice is steaming, in a small saucepan heat coconut milk, sugar, and salt over low heat, stirring occasionally, until sugar is dissolved. Keep sauce warm, covered.
- Transfer steamed rice to a bowl and immediately pour warm sauce over it, stirring gently. Let rice mixture stand covered, at room temperature at least 30 minutes and up to 3 hours for rice to absorb sauce and flavors to blend. Do not chill mixture or it will dry out and harden.
- Serve rice with fruit.
TASHI'S FAVORITE BLACK RICE PUDDING
Provided by Jeffrey Alford
Categories Milk/Cream Rice Dessert Quick & Easy Lunar New Year Coconut Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 cups; serves 4 to 8
Number Of Ingredients 10
Steps:
- Place the rice and water in a heavy pot and bring to a boil. Let boil vigorously for several minutes, stirring frequently, then cover, lower the heat to medium, and cook for 10 minutes. Lower the heat to very low and let simmer, still covered, for about 30 minutes.
- Just before the rice finishes cooking, place the coconut milk in a saucepan over medium heat and stir in the sugar and salt until completely dissolved. Heat just to a boil, then reduce to the lowest heat until the rice is cooked.
- Add the coconut milk to the rice and stir well, then remove from the heat and set aside for 10 minutes, or as long as 2 hours.
- Serve warm or at room temperature, in small bowls, with your choice of topping.
- Note:
- If you like, once the pudding has cooled (or if you have leftover pudding), transfer it to a small baking sheet or a baking pan and use a spatula to smooth the surface. Cover and place it in the refrigerator for several hours, or overnight, to firm up. Cut into strips and serve sprinkled, if you wish, with the sesame seeds, coriander, or fried shallots, or a combination, or topped with the fruit.
KHAO NEEO
Categories Rice Side Vegetarian Vegan Boil Gourmet Sugar Conscious Low Sugar Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 1
Steps:
- In a large bowl (large enough to hold at least twice the volume of rice, about 6 cups) cover rice with cold water by 2 to 3 inches. Soak rice 8 to 24 hours. Alternatively, soak rice in warm water (about 110°F.) 2 hours. The longer soak allows more flavor to develop.
- Drain rice and transfer to a Southeast Asian rice-steamer basket or sieve. Set steamer basket or sieve over several inches of boiling water in a large pot or deep kettle. It is important that the rice not touch boiling water. Cover rice with a lid and steam, checking water level occasionally to make sure pot or kettle doesn't boil dry and adding more boiling water if necessary, 25 minutes, or until rice is shiny and tender.
- Transfer rice to a basket or bowl, breaking it up into smaller lumps, and immediately cover with a lid or clean kitchen towel. (Rice dries out if exposed to air as it cools, so keep covered until serving.)
THAI SWEET STICKY RICE WITH MANGO (KHAO NEEO MAMUANG)
This wonderful and authentic-tasting Thai dessert is as good, if not better, than any sweet sticky rice with Mango available in Thai restaurants.
Provided by Michelle
Categories World Cuisine Recipes Asian Thai
Time 1h30m
Yield 4
Number Of Ingredients 11
Steps:
- Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
- While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.
- Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil.
- Place the sticky rice on a serving dish. Arrange the mangos on top of the rice. Pour the sauce over the mangos and rice. Sprinkle with sesame seeds.
Nutrition Facts : Calories 817.4 calories, Carbohydrate 144.3 g, Fat 26 g, Fiber 6.4 g, Protein 8.4 g, SaturatedFat 21.7 g, Sodium 458.4 mg, Sugar 76.4 g
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