COCONUT STICKY RICE WITH MANGO
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
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.
COCONUT MANGO RICE
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
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
MANGO WITH STICKY COCONUT RICE (KAO NIAW)
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
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
THAI COCONUT-MANGO STICKY RICE
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
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.
COCONUT MANGO RICE WITH MINT
Make and share this Coconut Mango Rice with Mint recipe from Food.com.
Provided by Dreamer in Ontario
Categories Mango
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oi with shredded coconut and stir until golden (about 1 minute).
- Add finely chopped onion and for for 1 minute.
- Stir in rice and broth or coconut milk and water and salt; bring to a boil, cover and simmer until tender (about 20 to 25 minutes); drain.
- Stir in mango and cilantro or basil or mint and serve.
Nutrition Facts : Calories 525.9, Fat 8.5, SaturatedFat 5.1, Sodium 944.4, Carbohydrate 98.3, Fiber 4.6, Sugar 19.3, Protein 13
COCONUT MANGO BROWN RICE
Warm, creamy, comforting and healthy in my book, this is a riff on Paula Deen's Coconut Mango rice. It matches the health-benefits of coconut milk with those of brown rice. Sodium is reduced from her recipe as well. I served this with roasted, caramelized red onion, butternut squash, eggplant, beets and a simple roast chicken. Use a nicely ripened mango. *The nutrition values are not correct, 2 servings of this rice should yield approx 340 calories a piece, you can reduce the calories further by using light coconut milk.
Provided by lolablitz
Categories Brown Rice
Time 20m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Heat coconut milk, water and salt to boiling in a medium pan.
- Add rice and mango and return to boil.
- Cover and lower heat to simmer.
- Simmer 5 minutes.
- Stir, replace cover and place pot off-heat for 5-8 minutes to steam.
- Rice is ready when the liquid is mostly absorbed and the grains have lost their bite.
Nutrition Facts : Calories 809.7, Fat 25.2, SaturatedFat 23.1, Sodium 350.8, Carbohydrate 143, Fiber 3.9, Sugar 99.2, Protein 6.8
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