Sticky Rice With Mango Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

THAI SWEET STICKY RICE WITH MANGO (KHAO NEEO MAMUANG)



Thai Sweet Sticky Rice With Mango (Khao Neeo Mamuang) image

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

1 ½ cups uncooked short-grain white rice
2 cups water
1 ½ cups coconut milk
1 cup white sugar
½ teaspoon salt
½ cup coconut milk
1 tablespoon white sugar
¼ teaspoon salt
1 tablespoon tapioca starch
3 mangos, peeled and sliced
1 tablespoon toasted sesame seeds

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

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.

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.

STICKY RICE PUDDING WITH MANGO



Sticky Rice Pudding with Mango image

This rice pudding has some of my favorite Indian flavors, like cardamom, coconut milk and mango. I like using basmati rice for my rice pudding because the grains retain their shape without becoming mushy.

Provided by Kardea Brown

Categories     dessert

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 12

3/4 cup basmati rice
One 13.5-ounce can coconut milk
3/4 cup firmly packed brown sugar
1/4 teaspoon kosher salt
One 12-ounce can evaporated milk
1 large egg
2 teaspoons vanilla extract
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/2 cup chopped dates
1 mango, peeled and diced
1/4 cup chopped pistachios

Steps:

  • Combine the rice and 1 1/2 cups water in a medium saucepan. Bring to a boil; cover, reduce the heat to low and simmer until the rice is tender and the liquid is absorbed, about 15 minutes.
  • Add the coconut milk, brown sugar and salt to the rice. Bring to a boil. Reduce the heat and cook until the mixture is thick and creamy, stirring occasionally, about 20 minutes.
  • Whisk together the evaporated milk and egg in a small bowl. Gradually add to the pudding, stirring until mixed. Cook 3 minutes to cook the eggs. Stir in the vanilla, cardamom, nutmeg and dates. Cook 1 minute. Divide the mixture evenly among bowls. Top with the mango and pistachios.

MANGO STICKY RICE



Mango Sticky Rice image

Provided by Food Network

Categories     dessert

Time 9h15m

Yield 6 servings

Number Of Ingredients 6

2 cups glutinous rice
1 1/2 cups coconut milk
1/3 cup sugar
1/4 teaspoon salt
2 teaspoons cornstarch
3 large mangoes, pitted, peeled, and cut into 1-inch pieces

Steps:

  • Soak the glutinous rice in 4 cups of water for 8 hours or up to overnight. Drain.
  • Line a bamboo steamer with a clean tea towel or steaming cloth, then fill it with the drained sticky rice. Bring the edges of the towel over the top and cover with the bamboo lid.
  • Place the steamer in a wok or pan with just enough simmering water to come no higher than the bottom of the steamer and cook over high heat until fully cooked through, 20 to 30 minutes.
  • Meanwhile, combine the coconut milk, sugar and salt in a saucepan and bring to a simmer, stirring until the salt and sugar are dissolved. Turn off the heat.
  • Transfer the sticky rice to a mixing bowl. Pour in three-quarters of the coconut milk mixture, stirring to combine evenly. Let the rice sit, 20 to 30 minutes.
  • Meanwhile, dissolve the cornstarch in 1 tablespoon water, then stir it into the remaining coconut milk. Bring to a boil to thicken, then turn off the heat and set aside. Serve the rice with the mango and additional sauce on the side.

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 WITH MANGO AND LIME



Sticky Rice with Mango and Lime image

Found this recipe on Donna Hay's cookbook titled "dining". Fantastic recipe. Taste exactly like what I have eaten at thai restaurants in thailand and back home. Very authentic...and an extremely special sweet after a fantastic meal.

Provided by KitchenManiac

Categories     Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup glutinous rice
2 1/2 cups water
1/2 cup coconut cream
3 tablespoons sugar
6 pieces banana leaves (15 cm or 6 inches square)
1 mango, peeled and chopped
1 teaspoon grated lime rind
2 tablespoons lime juice
1 tablespoon grated palm sugar

Steps:

  • Rinse rice well under cold water, then drain.
  • Place rice and water in a saucepan over medium heat and bring to the boil.
  • Allow rice to simmer until almost all liquid has been absorbed.
  • Remove pan from heat and pour coconut cream over rice.
  • Cover rice and allow to stand for 5-7 minutes or until coconut cream has been absorbed.
  • Stir sugar through rice and set aside.
  • Place banana leaves in boiling water for 1-2 minutes or until they are soft.
  • Divide rice into 6 portions.
  • Spread half of each portion over the middle of the banana leaf.
  • Top rice with a sprinkling of mango, lime rind and juice, and palm sugar.
  • Cover filling with remaining portions of rice.
  • Roll up leaves and secure with toothpicks.
  • Place leaf packages on a hot barbecue or char grill and cook for 2 minutes on each side or until rice is heated through.
  • Serve warm or cold.

PURPLE STICKY RICE WITH MANGO



Purple Sticky Rice with Mango image

This is just as delicious as the version in your favorite Thai restaurant! This rice is really amazing; the purplish black rice is a wonderful change!

Provided by berriesandcocoa.com

Categories     World Cuisine Recipes     Asian

Time 1h

Yield 4

Number Of Ingredients 8

½ cup light coconut milk
½ cup granulated sugar
½ teaspoon salt
1 cup black sticky rice
½ cup water
¼ cup light coconut milk
¼ cup shredded unsweetened coconut, divided
2 mangos, sliced into lengthwise strips

Steps:

  • Whisk 1/2 cup coconut milk, sugar, and salt together in a bowl until sugar dissolves and coconut sauce is smooth.
  • Combine rice, water, 1/4 cup coconut milk, and 1 tablespoon shredded coconut in a saucepan over medium heat; simmer, stirring frequently, for 10 minutes. Decrease heat to low and cook until rice is sticky and soft, 20 to 25 minutes.
  • Pour 1/2 of the coconut sauce over rice; stir and fluff with a fork. Add remaining coconut sauce to rice mixture and stir well. Remove saucepan from heat and let stand until most of the liquid is absorbed, about 15 minutes.
  • Cook and stir remaining shredded coconut in a skillet over medium-low heat until lightly toasted, about 5 minutes.
  • Ladle about 1/2 cup rice mixture into each serving bowl or plate. Arrange 4 to 5 slices mango on each serving; sprinkle toasted coconut over mango.

Nutrition Facts : Calories 393 calories, Carbohydrate 75.6 g, Fat 8.9 g, Fiber 2.7 g, Protein 4.6 g, SaturatedFat 5.8 g, Sodium 305.1 mg, Sugar 36.5 g

SWEET STICKY RICE WITH MANGOES



Sweet Sticky Rice with Mangoes image

A delicious traditional Thai dessert.

Provided by u812gosh

Categories     World Cuisine Recipes     Asian     Thai

Time 1h35m

Yield 6

Number Of Ingredients 7

2 cups uncooked glutinous (sticky) white rice, rinsed
1 (13.5 ounce) can coconut milk, divided
1 cup white sugar
1 tablespoon white sugar
¼ teaspoon salt
¾ teaspoon cornstarch
2 ripe mangoes, peeled and cubed

Steps:

  • Cover the rice with several inches of fresh water. Allow rice to stand for 30 minutes. Drain off water so that rice is covered by 1/4 inch of water.
  • Place the rice in a microwave oven, cover, and cook on High until the water has mostly absorbed but the rice is still wet, about 10 minutes; stir and cook until almost dry, an additional 4 minutes.
  • Mix half the coconut milk and 1 cup of sugar in a bowl, stirring to dissolve the sugar. Pour the mixture over the rice and stir to coat rice with the mixture. Cover and allow the rice to stand at room temperature for 20 minutes.
  • Pour the remaining 1/2 can of coconut milk into a saucepan and whisk in 1 tablespoon of sugar, salt, and cornstarch until smooth. Bring the mixture to a simmer over medium heat, whisking constantly, and simmer until thickened, about 2 minutes. Remove from heat and allow to cool.
  • To serve, scoop the rice into individual serving bowls and top each serving with about 2 tablespoons of the coconut sauce and several pieces of mango.

Nutrition Facts : Calories 525.1 calories, Carbohydrate 96.4 g, Fat 14.1 g, Fiber 3.3 g, Protein 5.7 g, SaturatedFat 12.2 g, Sodium 110.6 mg, Sugar 42.8 g

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

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.

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

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 STICKY RICE



Mango Sticky Rice image

Make and share this Mango Sticky Rice recipe from Food.com.

Provided by Chef mariajane

Categories     Dessert

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup thai sweet rice (aslo called "sticky rice")
1 3/4 cups water
1 -2 ripe mango, cur into bite-size pieces (look for mangos that are fragrant and easily bruised, or 1 package frozen mangos can be use)
1/4 cup brown sugar
1 (14 ounce) can coconut milk (good quality)
1/4 teaspoon salt plus pinch salt
2 teaspoons coconut flavoring
1 teaspoon vanilla
2 teaspoons cornstarch dissolved in 2 tbsp. water

Steps:

  • Soak sweet rice in 1 cup water for 20 minutes, or up to 1 hour.
  • The sticky rice can be steamed or made in a pot. To make it in a pot, do not drain. Add 3/4 cup (more) water to the rice, plus 1/4 can coconut milk, 1/4 teaspoons salt, 1 teaspoons coconut flavoring, and 1 tablespoons brown sugar. Stir this into the rice, lifting any rice grains that have stuck to the bottom of the pot.
  • Bring to a gentle boil, then partially cover with a lid (leaving some room for steam to escape). Turn the heat down to medium-low.
  • Allow to simmer for 20 minutes, or until the water has been absorbed by the rice. Remove the pot from the heat, place the lid on tight, and leave to "steam" cook for 5-10 minutes.
  • Make sauce and serve the dessert right away, or store the rice (covered) in the refrigerator until you are ready to use.
  • To make the sauce, warm the rest of the can of coconut milk, together with 1/4 cup sugar, and a pinch of salt, 1 teaspoons coconut flavoring (optional) and 1 teaspoons vanilla flavoring over medium heat (5 minutes).
  • Add cornstarch (dissolved in water) to the sauce and stir to thicken it slightly. As it thickens, turn down heat to low. When thickened, remove from heat (Avoid boiling the sauce, or you will lose that wonderful coconut flavor).
  • Before serving, taste-test the sauce for sweetness, adding more sugar if desired. If too sweet, for your taste, add a little more coconut milk.
  • Place scoops of the sticky rice in bowls. (Note that tht sticky rice can be served cold, warm or at room temperature, as desired). Ladle a generous portion of warm coconut sauce over the rice (creating an "island" of sticky rice) . Add slices.pieces of ripe fresh mango. (If using frozen mango, be sure to give it enough time to thaw before serving).

Nutrition Facts : Calories 458.5, Fat 18.8, SaturatedFat 16.4, Sodium 209, Carbohydrate 68.7, Fiber 4.5, Sugar 27.4, Protein 6.2

More about "sticky rice with mango recipes"

SWEET MANGO STICKY RICE RECIPE WITH JASMINE | MINUTE® RICE
Indulge in something quick and convenient like this simple sticky rice recipe prepared in just 7 minutes with Minute® Ready to Serve Jasmine Rice. Step 1. Heat rice according to package directions. Step 2. In microwave-safe bowl, microwave coconut milk on High for 20 to 30 seconds or until warmed through. Step 3. Stir in rice and mango.
From minuterice.com


STICKY RICE WITH MANGO - IAN BENITES
2021-04-01 Place the tray on the steamer and cover with a lid. Allow the rice to cook for about 15-20 minutes.The steamer should be producing a good bit of steam while cooking without being overly aggressive. After 15 minutes, carefully open the lid and use a fork to taste a bit of rice from the very center.
From ianbenites.com


WHITE STICKY RICE WITH MANGO - RECIPE - FINECOOKING
Peel the mangoes with a sharp knife, then cut the flesh away from the central stone into cheeks. Cut each cheek crosswise into five or six slices. Divide the rice among four bowls, then place a sliced mango cheek alongside and cover with a spoonful or two of sweetened coconut cream. Sprinkle with the mung beans and serve.
From finecooking.com


STICKY RICE WITH MANGO RECIPE | KITCHN
2022-04-09 Sticky Rice With Mango (or Bananas) Recipe Print Recipe This comforting combination of rice, milk, and fruit is a Bangladeshi Ramadan favorite. Yield Serves 6 to 8 Prep time 5 minutes Cook time 30 minutes Show Nutrition Ingredients 3 cups water 1 1/2 cups raw long-grain sweet or glutinous rice, such as Asian Taste 2 cups
From thekitchn.com


SWEET STICKY RICE RECIPE WITH COCONUT AND MANGO | RICESELECT®
Instructions. In small saucepan set over medium heat, combine rice, water, 1 cup coconut milk and 1 1/2 tbsp sugar. Cook for about 15 minutes or until rice is tender and most of the liquid is absorbed. Remove from heat; cover and let stand for 10 minutes. Meanwhile, in separate small saucepan set over medium heat, bring remaining coconut milk ...
From riceselect.com


THAI MANGO STICKY RICE RECIPE: AUTHENTIC THAI STREET FOOD STYLE!
Put some coconut sticky rice down on the base of a plate or bowl, slice on a fresh mango, sprinkle on some crispy mung beans, and finally serve the extra coconut cream on the side. The recipe for sticky rice might make in total about 10 – 15 portions, and you can really add as much or little mango to each plate as you have, or as you like.
From eatingthaifood.com


BEST MANGO STICKY RICE RECIPE - HOW TO MAKE MANGO STICKY RICE
2019-06-28 Using a fine mesh strainer, rinse rice. Add rice, 1 cup coconut milk, and water to a medium pot and let soak for 30 minutes. Bring pot to a …
From delish.com


MANGO WITH STICKY RICE - AUTHENTIC THAI RECIPES FROM THAILAND
Let the rice absorb the coconut milk for 10-15 minutes. Slice mango as shown and arrange on a plate. Spoon an equal amount of sticky rice next to it, and top with a few spoons of the thicker sauce. Garnish with toasted sesame seeds or fried salty mung beans. Note:
From realthairecipes.com


STICKY RICE WITH MANGO – COOL RUNNINGS FOODS CA
Let rice sit covered for another 30 minutes or until the coconut milk mixture is absorbed. Can set aside rice covered at room temperature. 5. While the rice is standing, in a cleaned small pan slowly boil the remaining 1/3 cup of coconut milk and 3 tablespoons of sugar, stirring occasionally for 1 minute. Transfer the sauce to a small bowl and ...
From coolrunningsfoods.ca


EASY MANGO STICKY RICE - HEALTHY WORLD CUISINE
2020-06-11 Easy Mango Sticky Rice. Easy Mango Sticky Rice is a quick version of the traditional Thailand summer dessert that can be made in under 20 minutes flat with our special no soak sticky rice technique. This recipe is vegan and dairy-free with low sugar, bursting with ripe seasonal mangoes and a delicious ginger coconut sauce.
From hwcmagazine.com


MAKE STICKY RICE WITH MANGO IN LESS THAN 30 MINUTES WITH
2021-06-06 Depending on your microwave, this will take between five and 10 minutes. As the rice cooks, bring a can of full-fat coconut milk to a boil in a small pot or saucepan and stir in the sugar and salt ...
From epicurious.com


MANGO STICKY RICE WITH COCONUT CREAM - GOOD OLD VEGAN
Instructions. Steam the soaked glutinous rice about 30 minutes or till it soft and tender. Add in 200ml coconut cream, 2 knots pandan leafs, 1 tbsp sugar and 1/8 tsp salt into the sauce pan and cook for about 4 minutes with low heat. Set aside. Once the rice is ready, transfer to a bowl. Add in the cooked coconut cream and mix well.
From goodoldvegan.com


MANGO STICKY RICE RECIPE - WE KNOW RICE
2021-09-14 Heat 2/3 cup coconut milk in a skillet over medium heat while the rice cooks. Add 1/4 cup sugar and salt. Stir until the sugar has fully dissolved in the coconut milk. Remove from heat. 6. Transfer the prepared coconut milk mixture to a large mixing bowl. In the same bowl, add the hot cooked rice.
From weknowrice.com


MANGO STICKY RICE - RASA MALAYSIA
2020-06-25 While the rice is cooking, cut the mangoes into small cubes and chill in the refrigerator until use. In a sauce pan, heat up the coconut milk over low heat. Add in the salt and sugar. Keep stirring until the sugar dissolved. Remove from the heat. Pour out 1/4 cup of the coconut milk and reserve for serving.
From rasamalaysia.com


MANGO STICKY RICE RECIPE - JEAN-GEORGES VONGERICHTEN | FOOD
Step 1. Soak the sticky rice overnight in water to cover; drain. Advertisement. Step 2. Line a bamboo steamer with dampened cheesecloth. Spread the rice on the cheesecloth in …
From foodandwine.com


EASY MANGO STICKY RICE RECIPE (WITH TIPS AND FAQ) - MAN CAVE CHEF
Add can of coconut milk to saucepan and gently simmer. Dissolve sugar and salt then taste. Add additional sugar if required. Turn heat off sauce once sugar is dissolved. Place sticky rice in bowl and gradually stir in sauce. Cut up mango as you like …
From mancavechef.com


MANGO STICKY RICE | COCONUT RICE RECIPE - ELAVEGAN | RECIPES
2020-07-26 In a separate pan, combine 1 cup coconut milk, ¼ cup sweetener of your choice, and 1/3 teaspoon sea salt. Bring the mixture to a boil and stir to dissolve the sweetener. Once dissolved, turn off the heat and stir the steamed rice into the coconut sauce. Cover the pan and set aside for between 45-60 minutes.
From elavegan.com


MANGO STICKY RICE - LIFE WITH LASAMY
Instructions - Phase 1: Cook Sticky Rice using Instant Pot. Add 1 cup (250ml) of cold tap water into your Instant Pot. Place the trivet into your Instant Pot. Add 1 cup (200g) of sticky rice into a separate stainless steel bowl. Wash and rinse the rice three times and drain the water. Add 1 cup of cold tap water into the stainless steel bowl.
From lifewithlasamy.com


MANGO STICKY RICE RECIPE | MYRECIPES
Whisk together coconut milk, sugar, cinnamon, vanilla, salt, and lime zest in a medium saucepan. Bring to a boil, then reduce heat and simmer (do not boil) about 5 minutes, whisking frequently. Let cool (mixture will thicken slightly). Step 4. Assemble the Mango Sticky Rice: Scoop about ½ cup sticky rice into each of 6 bowls.
From myrecipes.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


EASY MANGO STICKY RICE RECIPE – AUTHENTIC MANGO WITH STICKY RICE ...
Ingredients for Mango Sticky Rice 1 Ripe Mango 10 oz Sticky Rice 2 cups Water 0.5 cup Coconut Milk 3 oz White Sugar 0.5 tsp Salt 2 tsp Roasted Mung Bean Ingredients For the Coconut Milk Sauce 0.5 Cup Coconut Milk 0.5 tsp Salt 1 tsp Cornflour 2 tsp Water Instructions Making Sticky Rice – First Stage
From tastythais.com


THAI MANGO STICKY RICE (KHAO NIAOW MA MUANG) RECIPE
2021-07-23 1 cup Thai sweet rice (aka sticky rice) 1 1/2 cups water, divided 1 (13.5-ounce) can coconut milk, divided 1/4 teaspoon salt 4 to 5 tablespoons brown sugar, to taste, divided 1 to 2 ripe mangoes Steps to Make It Gather the ingredients. Soak the rice in 1 cup water in a medium pot for 20 to 30 minutes. Do not drain the rice.
From thespruceeats.com


MANGO STICKY RICE RECIPE | PICKLED PLUM
2016-07-28 In a small pot over low heat, combine coconut milk, condensed milk, salt, and pepper, and heat up until warm. Stir well, turn the heat off and transfer to a bowl. Divide sticky rice into bowls and form a mound in the center of each bowl. Arrange mango strips/cubes around the perimeter of rice and finish by pouring coconut milk mixture over the ...
From pickledplum.com


BLACK STICKY RICE MANGO DESSERT - THE WOKS OF LIFE
2019-09-01 Top each bowl with half of a sliced mango and 1-2 scoops of black sticky rice. Divide the milk mixture among each bowl, pouring it over the mango, ice, and sticky rice. Add a scoop of vanilla ice cream to each bowl if desired. Serve! Tips & Notes: Prep time does not include time needed to soak the black glutinous rice overnight.
From thewoksoflife.com


MANGO STICKY RICE ~ EASY CLASSIC THAI DESSERT - INQUIRING CHEF
2019-02-28 Make sweet coconut topping: In a small saucepan, combine ⅓ cup sugar with cornstarch. Add ½ cup coconut milk while whisking. Place saucepan over medium heat and cook, stirring constantly, until the mixture is thick and creamy, 5 to 6 minutes. Divide sticky rice and mango between serving plates. Spoon sweet coconut topping and toasted coconut ...
From inquiringchef.com


MANGO STICKY RICE - SUPER HEALTHY KIDS
2012-12-09 Steam the sticky rice until soft. Meanwhile, place the coconut milk in a 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 cooked, turn it out into a large bowl and pour 1 cup of the hot coconut milk over; reserve the rest. Stir to mix the liquid into the rice ...
From superhealthykids.com


EASY MANGO STICKY RICE (30 MINS SOAKING) - RIVERTEN KITCHEN
2022-03-09 Combine the sticky rice and coconut milk while still hot. This will allow the rice to absorb the liquid much quickly. How to Serve Finally the best part! Place the sticky rice and mango slices on a plate. Drizzle with the coconut sauce. Top with toasted sesame seeds or toasted mung beans. Serve mango sticky rice as a dessert or an afternoon snack.
From rivertenkitchen.com


DELICIOUS DELICIOUS MANGO STICKY RICE DESSERT RECIPE- DEVOUR …
2021-07-23 How to make Mango Sticky Rice. Step 1: Rinse rice in water until the water is clear. Soak the rice for up to 8 hours or overnight. You can soak for as little as 1 hour. The longer the better. Step 2: Drain rice and wrap in Cheesecloth. Step 3: Place the cheesecloth rice in a steamer basket with boiling water below.
From devourdinner.com


MANGO STICKY RICE - OMNIVORE'S COOKBOOK
2018-10-16 Turn to medium-high heat to bring the water to a boil. When the steam starts to come out of the pot, turn to medium heat. Steam for 20 to 25 minutes, until the rice is cooked through, with no hard raw bits in the middle. Remove the pot from the stove. Let sit, covered, while you prepare the sauce.
From omnivorescookbook.com


MANGO STICKY RICE | IMPERIAL SUGAR
1 day ago Directions. In a saucepan bring to a boil coconut milk, water, sugar, brown sugar, and salt. Once boiling add rice and cover with a lid. 1. Lower heat and cook on a very low simmer until rice is tender, about 20-25 minutes. Stir in vanilla. Rice can be consumed lukewarm or cold. 2. Peel mango and cut meat in cubes or slices. 3.
From imperialsugar.com


JASMINE STICKY RICE WITH FRESH MANGO | MAHATMA® RICE
Step 1. Combine rice, coconut milk, water, sugar, vanilla, lime zest and salt in medium saucepan; bring to a boil. Reduce heat to low. Cover and cook for 15 to 20 minutes or until rice is tender and absorbs most of the liquid. Let stand, covered, for 10 minutes before fluffing with a fork. Step 2. Top rice with mango slices and drizzle with honey.
From mahatmarice.com


THAI MANGO STICKY RICE - FOXY FOLKSY
2022-03-20 Add 4 pieces of pandan leaves. Place the steamer basket over the pot with boiling water. Steam for 15-20 minutes or until rice becomes translucent and cooked. Remove pandan leaves and transfer rice to a large bowl and fluff it several times using a spoon so they will not lump together. Cover and rest for 5 minutes.
From foxyfolksy.com


RECIPE: STICKY RICE WITH MANGO & COCONUT — THE EDIBLE FLOWER
2017-05-09 This is my recipe for Thai Sticky Rice with Mango or Khao Neow Mamuang as it is known in Thailand. This is a classic Thai dessert, I’ve spoken to people who claim the main reason they go to Thailand is to feast on this recipe every single day of their holiday. ...
From theedibleflower.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

What is mango sticky rice?
This mango sticky rice is a wonderful and authentic-tasting Thai dessert that's as good, if not better, than what you find in many Thai restaurants. Read the full recipe after the video. Combine water and rice in a saucepan. Bring to a boil, cover, and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
How to cook mango and rice together?
Directions. 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.
How do you make sticky rice with coconut milk?
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.
What is mango rice dessert?
It’s a simple Thai dessert that is very popular in Asia and all over the world. Made with sweet rice that is sticky but not gummy, coconut milk, and sweet mangoes. The rice is steamed, then soaked in coconut sauce that’s usually made from either fresh or canned coconut.

Related Search