Sticky Rice Pudding With Mango Recipes

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MANGO RICE PUDDING



Mango Rice Pudding image

Mangoes are my son's favorite fruit, so I was ecstatic to incorporate them into a healthy dessert. You can also use ripe bananas instead of mango, almond extract instead of vanilla, or regular milk in place of soy. -Melissa McCabe, Victor, New York

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 4 servings.

Number Of Ingredients 9

2 cups water
1/4 teaspoon salt
1 cup uncooked long grain brown rice
1 medium ripe mango
1 cup vanilla soy milk
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
Chopped peeled mango, optional

Steps:

  • In a large heavy saucepan, bring water and salt to a boil; stir in rice. Reduce heat; simmer, covered, 35-40 minutes or until water is absorbed and rice is tender., Meanwhile, peel, seed and slice mango. Mash mango with a potato masher or fork., Stir milk, sugar, cinnamon and mashed mango into rice. Cook, uncovered, on low 10-15 minutes longer or until liquid is almost absorbed, stirring occasionally., Remove from heat; stir in vanilla. Serve warm or cold, with chopped mango if desired.

Nutrition Facts : Calories 275 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 176mg sodium, Carbohydrate 58g carbohydrate (20g sugars, Fiber 3g fiber), Protein 6g protein.

COCONUT-MANGO STICKY RICE PUDDING



Coconut-Mango Sticky Rice Pudding image

Adapted from a recipe at Serious Eats http://bit.ly/eHmwaT Do not make the mistake of substituting cream of coconut for the coconut milk! Frozen mango can be substituted; thaw it completely first. Be sure the rice is completely cool before folding in the whipped cream; if not, the whipped cream will collapse back into liquid.

Provided by DrGaellon

Categories     Dessert

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 9

6 cups water
2 cups arborio rice
1/2 teaspoon table salt
1 1/2 cups sugar
1 (14 1/2 ounce) can unsweetened coconut milk
1 cup heavy cream, chilled
2 tablespoons sugar
1 teaspoon vanilla extract
2 ripe mangoes, peeled and cut into 1/4-inch cubes

Steps:

  • Bring water to a boil. Add rice and salt and simmer over medium heat until creamy, 15-20 minutes.
  • Reduce heat to medium-low. Add 1 1/2 c sugar and coconut milk and simmer, stirring occasionally, until rice is tender and mixture is thick, 15 minutes more. Spread rice on a large baking dish or rimmed cookie sheet until completely cooled, 30-40 minutes.
  • In a cold bowl, combine cream, sugar and vanilla. Whip until soft peaks form. Gently fold whipped cream and mango into rice pudding. Serve chilled.

Nutrition Facts : Calories 794.4, Fat 30.6, SaturatedFat 22.8, Cholesterol 54.3, Sodium 227.6, Carbohydrate 126.9, Fiber 3.7, Sugar 69.5, Protein 7.5

MANGO RICE PUDDING



Mango Rice Pudding image

This quick rice pudding is the perfect use for cooked rice. By simmering the cooked grain in milk and then sweetening and flavoring with white chocolate, the grain swells and transforms from individual bits into a very soft and tender pudding.

Provided by Food Network Kitchen

Categories     dessert

Time 10m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Divide prepared rice pudding among bowls and top with chopped mango. Drizzle with warm dulce de leche and sprinkle with toasted coconut.

STICKY RICE WITH MANGO



Sticky Rice with Mango image

Sticky rice is a dessert made in Thailand, traditionally with glutinous rice, coconut milk and fresh mango.

Provided by Alex Guarnaschelli

Categories     dessert

Time 10h40m

Yield 6 servings

Number Of Ingredients 9

1 1/2 cups glutinous sweet rice
Two 13.5-ounce cans unsweetened, whole coconut milk
1/2 cup granulated sugar
1/4 cup dark brown sugar
1 teaspoon kosher salt
1 tablespoon unsalted butter
2 tablespoons sesame seeds
1 large mango, slightly underripe, peeled, pitted and cut into 30 thin slices
Zest and juice from 1 small lime

Steps:

  • Put the rice in a large strainer inside a large bowl and rinse the rice repeatedly in cold water until the water is clear (not cloudy with starch). Cover the rice with cold water and cover the bowl with plastic wrap. Refrigerate the rice overnight.
  • Place the rice in a sieve or steam basket over a pot of simmering water. (The water should be at the level of a double boiler so it creates steam but no water actually touches the rice as it cooks.) Cover the pot to trap the steam. Cook until the rice is tender, 35 to 40 minutes. You can test by pressing a few grains between your fingers or, better, tasting a few grains. Transfer the rice in an even layer to a baking sheet. Cover loosely. Leave at room temperature.
  • In a medium saucepan, simmer and reduce the coconut milk by about half, 25 to 30 minutes. Stir in the granulated sugar, brown sugar and salt and simmer until the sugar dissolves, a few minutes more. Transfer the cooked rice to a large bowl. Remove the sugar mixture from the heat, then add it to the bowl with the cooked rice and allow the mixture to cool for 10 minutes. Gently combine the rice with the coconut mixture while breaking up the larger clumps of rice. Let it sit until the liquid is absorbed by the rice, at room temperature for 1 hour or up to overnight in the refrigerator.
  • In a small pan, melt and lightly brown the butter over medium heat. Add the sesame seeds and immediately remove the pan from the heat, tossing to toast and coat the sesame seeds with the butter, 1 minute. Drain.
  • Toss the mango slices with about 1 teaspoon of the lime juice and set aside.
  • Using an ice cream scoop or a cup measure, mold the rice mix into individual bowls. Alternatively, mold onto 1 large serving platter. Top with the lime zest, remaining lime juice, mango slices and toasted sesame seeds.

SWEET STICKY RICE AND MANGO



Sweet Sticky Rice and Mango image

Absolutely delicious! My mom had something similar to this in a Thai restaurant and started searching for a similar recipe.

Provided by kerry

Categories     World Cuisine Recipes     Asian     Thai

Time 9h

Yield 6

Number Of Ingredients 6

8 cups water, divided
1 cup sweet rice
1 (15 ounce) can coconut milk
½ cup white sugar
¾ teaspoon salt
1 ripe mango, peeled and sliced

Steps:

  • Combine 6 cups water and rice in a large bowl and soak 8 hours to overnight.
  • Drain rice and rinse with fresh water. Combine 2 cups water and rice in a saucepan and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 15 to 20 minutes. Transfer cooked rice to a bowl.
  • Combine coconut milk, sugar, and salt in a small saucepan. Heat until just boiling; pour mixture over cooked rice. Let stand 30 minutes. Serve warm with sliced mango.

Nutrition Facts : Calories 334.4 calories, Carbohydrate 48.1 g, Fat 15.3 g, Fiber 2.1 g, Protein 3.7 g, SaturatedFat 13.4 g, Sodium 312 mg, Sugar 20.4 g

STICKY RICE & MANGO



Sticky rice & mango image

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

300g sticky rice (a glutinous rice, sometimes sold as sushi rice)
250ml coconut milk
3 tbsp granulated sugar
¼ tsp salt
2-3 ripe mangoes
2-4 tbsp coconut cream (you can freeze the rest)
1 tbsp toasted sesame seeds
banana leaves , for serving if you can find them

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 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

STICKY RICE WITH MANGO



Sticky Rice with Mango image

Sticky Rice with Mango

Categories     Fruit     Rice     Dessert     Coconut     Mango     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 6

1 1/2 cups glutinous (sweet) rice
1 1/3 cups well-stirred canned unsweetened coconut milk
1/3 cup plus 3 tablespoons sugar
1/4 teaspoon salt
1 tablespoon sesame seeds, toasted lightly
1 large mango, peeled, pitted, and cut into thin slices (at least 24)

Steps:

  • In a bowl wash rice well in several changes of cold water until water is clear. Soak rice in cold water to cover overnight.
  • Drain rice well in a sieve. Set sieve over a large deep saucepan of simmering water (sieve should not touch water) and steam rice, covered with a kitchen towel and a lid, 30 to 40 minutes, or until tender (check water level in pan occasionally, adding more water if necessary).
  • While rice is cooking, in a small saucepan bring 1 cup coconut milk to a boil with 1/3 cup sugar and salt, stirring until sugar is dissolved, and remove from heat. Keep mixture warm.
  • Transfer cooked rice to a bowl and stir in coconut-milk mixture. Let rice stand, covered, 30 minutes, or until coconut-milk mixture is absorbed. Rice may be prepared up to this point 2 hours ahead and kept covered at room temperature.
  • While rice is standing, in cleaned small pan slowly boil remaining 1/3 cup coconut milk with remaining 3 tablespoons sugar, stirring occasionally, 1 minute. Transfer sauce to a small bowl and chill until cool and thickened slightly.
  • To serve, mold 1/4 cup servings of sticky rice on dessert plates. Drizzle desserts with sauce and sprinkle with sesame seeds. Divide mango slices among plates.

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.

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Preheat the oven to gas 1, 140°C, fan 120°C. Put the pudding rice in a pan over low-medium heat with the coconut milk, milk, sugar and cardamom (if using). Simmer gently for 10 mins. Transfer to a 1.3ltr baking dish and bake for 40 mins or until the rice is tender.
From realfood.tesco.com


EASY INSTANT POT MANGO STICKY RICE - NO SPECIAL INGREDIENTS!
2020-08-20 Bring to a boil for 1 minute. Make a cornstarch slurry with 1 tablespoon each corn starch and cold water, then whisk into the boiling coconut milk until thick. Remove from the heat. Open the Instant Pot and fluff the rice with a rice paddle. add 1/4 cup of the coconut sauce into the rice and stir completely.
From triedtestedandtrue.com


THAI MANGO STICKY RICE RECIPE: AUTHENTIC THAI STREET FOOD STYLE!
Using a steamer basket or other type of steamer, steam the sticky rice for about 15 minutes until fully cooked, then set aside. In a pot, add 800 ml. coconut cream on medium heat, and stir in one circular direction gentry. Add 150 g. sugar and 1 tsp. …
From eatingthaifood.com


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