Sweet Sticky Rice And Mango Recipes

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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

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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



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

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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

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

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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

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)

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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

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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 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

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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

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