Mango With Sticky Coconut Rice Kao Niaw Recipes

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.

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.

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.

Steps:

• Put the sticky rice in a large bowl and add enough tepid tap water to cover by an inch or two. Let it soak for at least 4 hours or up to 10 hours (as long as it's not very hot in your kitchen; if you're in a hurry, you can get away with soaking it in hot tap water for as little as 2 hours).
• Pour off the soaking water. Put the rice in a fine-mesh strainer set inside a large bowl. Fill the bowl with enough cool tap water to cover the rice by an inch or two. Use your hand to gently stir the rice, then lift the strainer from the bowl. The water in the bowl will be cloudy from the rice starch. Empty the water, set the strainer in the bowl again, and repeat the process until the water is, more or less, clear. You'll probably have to change the water two or three times. Drain the rice.
• Pour enough water into the sticky rice steamer pot to reach a depth of about 2 inches. Bring it to a boil over high heat. Either add the rice to the mesh bag and put the bag in the basket or line the woven steamer basket with two layers of damp cheesecloth and dump the rice onto the cheesecloth. Fold the bag or cheesecloth so it covers the rice, pat the bundle so the rice is in a more or less even layer, and cover with a pot lid or clean, damp kitchen cloth, tucking it around the bundle.
• Decrease the heat slightly to maintain a steady but not furious boil and set the basket into the pot. Cook until the grains are fully tender but still chewy (almost springy) and definitely not mushy, about 15 minutes. (Larger batches of sticky rice take about 20 minutes, and the rice bundle should be flipped over once halfway through the steaming process.)
• Transfer the rice to a small cooler or large bowl covered with a plate. Wait about 15 minutes before digging in. The sticky rice will stay warm for an hour or so.
• You can successfully reheat leftover sticky rice; cover and microwave on low, then eat it right away.

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.