THAI SWEET STICKY RICE WITH MANGO (KHAO NEEO MAMUANG)
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
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 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
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.
MANGO-LIME RICE
This rice is great with grilled chicken or fish! Excellent for a hot summer day!
Provided by Jess
Categories Side Dish Rice Side Dish Recipes
Time 55m
Yield 12
Number Of Ingredients 5
Steps:
- Bring the brown rice and water to a boil in a saucepan. Stir the lime juice into the rice, reduce the heat to medium-low, and cover; simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
- Stir the cilantro and mango into the cooked rice to serve.
Nutrition Facts : Calories 123.2 calories, Carbohydrate 26.3 g, Fat 0.9 g, Fiber 1.4 g, Protein 2.5 g, SaturatedFat 0.2 g, Sodium 4.8 mg, Sugar 2.1 g
STICKY RICE WITH MANGO
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
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
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
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.
STICKY RICE WITH MANGO-COCONUT SAUCE
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
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 WITH MANGO AND LIME
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
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.
MANGO STICKY RICE
This mango sticky rice is creamy, sweet, and fresh- a delicious Thai dessert combining warm coconut sticky rice and fresh slices of mango. Plus, this recipe is vegan, gluten-free, and can be made refined sugar-free.
Provided by Michaela Vais
Categories Dessert
Time 40m
Number Of Ingredients 10
Steps:
- You can watch the video in the post for visual instructions.In a large, fine-meshed sieve, rinse the rice well under running cold water until the water runs clear. Fill a large pot with cold water and place the sieve over the pot, so that the rice is submerged in water. Soak for at least one hour, preferably three hours or overnight.
- Drain the soaking water and add fresh water to the pot (filled about 1/3-1/2 full). Bring to a boil, and place the sieve with the rice over the pot of simmering water. Make sure that the sieve doesn't touch the water. Cover the sieve with a kitchen towel and a lid and steam for 30-50 minutes, or until tender. The steaming time depends on how long you soaked the rice. If you soaked it for just one hour, the steaming time will be close to one hour and if you soaked it for 3 hours it will be about 30 minutes. You can also use a steamer basket.
- In a pan mix together 1 cup coconut milk, 1/4 cup sweetener of choice (e.g. organic sugar or Erythritol, etc.), and 1/3 teaspoon sea salt. Bring the mixture to a boil and stir to dissolve the sugar. Taste it and add more sweetener if needed. Turn off the heat and stir in the steamed rice. Cover the pan. Set aside for about 45-60 minutes.
- To a pan add 1/2 cup coconut milk, 1 1/2 tablespoon sweetener of choice, a pinch of sea salt, and the cornstarch. Bring the sauce to a boil and let simmer over medium heat for about one minute until thickened.
- Finally, place about 1/3 cup of the sticky rice on each dessert plate. Arrange the mango slices beside the rice. Pour some sauce over the rice and sprinkle with sesame seeds or coconut flakes. Enjoy!
Nutrition Facts : Calories 340 kcal, Carbohydrate 62 g, Protein 5.6 g, Fat 6.3 g, SaturatedFat 5.2 g, Sodium 183 mg, Fiber 3.5 g, Sugar 12.2 g, ServingSize 1 serving
STICKY RICE WITH MANGO
Sticky Rice with Mango
Yield 4
Number Of Ingredients 10
Steps:
- Sweet Thai Jasmine Rice cooks in coconut milk for a light and refreshing dessert that's served with sliced fresh mango. 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. Garnish with toasted coconut. Flavor Tip This Thai dessert is also delicious if garnished with toasted sesame seeds or cashews.
More about "sticky rice with mango and lime recipes"
MANGO COCONUT STICKY RICE WITH MANGO LIME SAUCE AND …
From livenaturallymagazine.com
Servings 6Total Time 1 hr 10 minsCategory Side Dish
- Place on a foil-lined baking sheet and bake until golden and crisp, about 10-15 minutes. Remove from oven and let cool.
- For sauce, in a small saucepan over low heat, add milk, mango and sugar. Stir occasionally until mixture is warm and sugar has dissolved, about 10 minutes. Remove from heat and stir in vanilla and lime zest. Cover and set aside.
MANGO AND STICKY RICE RECIPE - LOS ANGELES TIMES
From latimes.com
Servings 4Estimated Reading Time 7 minsCategory DESSERTSTotal Time 45 mins
- Soak the rice in water for at least 1 hour, preferably overnight. (The grains of rice must absorb moisture before cooking.)
- Drain the rice. Line a bamboo steamer basket or the perforated bowl of a double boiler with a double layer of cheesecloth. Fill the base of the double boiler, or a wok if using the bamboo steamer, with water, making sure the top of the water does not touch the base of the steamer.
- Bring the water to a boil. Reduce the heat to a gentle simmer and place the drained rice in the steamer. Cover and cook for about 15 minutes until done (it should be softer than al dente).
- While the rice cooks, heat the coconut milk in a small saucepan over medium heat just until it begins to simmer, then turn off the heat. (Boiled coconut milk will curdle and separate.) Add the sugar and salt to the coconut milk, and stir until it's dissolved.
THAI MANGO STICKY RICE RECIPE: AUTHENTIC THAI STREET …
From eatingthaifood.com
5/5 (20)Category ThaiCuisine ThaiTotal Time 6 hrs 30 mins
MANGO STICKY RICE RECIPE | MYRECIPES
From myrecipes.com
Servings 6Total Time 8 hrs 30 mins
- Soak the Rice: Place rice in a large stock pot. Fill pot with cool water so that rice is completely covered; cover pot with lid and let stand for 8 hours or overnight. Drain rice.
- Steam the Rice: Fill the same pot you used to soak the rice with water. Place a perforated metal colander inside pot (make sure water is not touching the bottom of the colander). Transfer soaked and drained rice to colander, then bring water to a boil. Cover and steam rice over medium-high heat for about 20 minutes, flipping rice over halfway through to ensure even cooking (rice should form a sticky mass that's easy to flip in one go). When cooked, rice should be soft, sticky, and chewy. Keep warm and covered until ready to serve.
- Make the Coconut-Lime Sauce: While rice steams, make the sauce. 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).
- Assemble the Mango Sticky Rice: Scoop about ½ cup sticky rice into each of 6 bowls. Divide mango evenly among bowls, top with sauce, and sprinkle with sesame seeds and lime zest.
CILANTRO LIME STICKY RICE - SPRINKLES & SEA SALT
From sprinklesandseasalt.com
4.5/5 (2)Estimated Reading Time 4 mins
- Prepare rice according to package instructions (bring rice and water to a boil over high heat, reduce heat to a low simmer and cover for 15-20 minutes)
EASY THAI STYLE MANGO STICKY RICE RECIPE – THE TRAVEL BITE
From thetravelbite.com
5/5 (1)Category DessertsCuisine ThaiTotal Time 30 mins
THAI MANGO STICKY RICE | KHAONIAO MAMUANG RECIPE
From littlesunnykitchen.com
5/5 (5)Total Time 50 minsCategory DessertCalories 317 per serving
- In a small saucepan, combine the coconut milk with the sugar and water and let it reach a simmer (do not boil). Make the slurry by combining the cornstarch with water, and whisk it in the coconut milk. Cook for a couple of minutes until the sauce slightly thickens.
- Peel and slice the mango into thick slices. Serve the rice in a plate or a bowl, arrange the mango slices on the side, and drizzle with sauce. Sprinkle with sesame seeds.
STICKY RICE WITH MANGO - ALEX GUARNASCHELLI | IRON CHEF ...
From alexguarnaschelli.com
- 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 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 as the rice cooks. Cook the rice for 35-45 minutes or until the rice is tender. 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 room temperature.
- In a medium saucepan, simmer and reduce the coconut milk by about half, 12-15 minutes. Stir in the sugar, brown sugar, and salt and simmer a few minutes more until the sugar dissolves. Shut off the heat, transfer to a large bowl and allow the mixture to cool for 10 minutes. Gently add the rice to the sauce and let it sit at room temperature for at least 1 hour.
- 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 coat the sesame with the butter and make it toasty, 1 minute. Drain.
INSTANT POT MANGO STICKY RICE - LIME THYME
From limethyme.com
5/5 (2)Calories 422 per servingCategory Desserts, Snacks
SWEET MANGO STICKY RICE WITH JASMINE | CAROLINA® RICE
From carolinarice.com
Servings 4Total Time 25 minsEstimated Reading Time 2 mins
THAI MANGO STICKY RICE (KHAO NIAOW MA MUANG) RECIPE
From thespruceeats.com
Ratings 320Calories 381 per servingCategory Dessert
MANGO WITH STICKY RICE » REAL THAI RECIPES » AUTHENTIC ...
INSTANT POT MANGO-LIME STICKY RICE WITH TOASTED SESAME ...
From vebaresourcecenter.com
RICE AND MANGO RECIPES
From tfrecipes.com
GRILLED CHICKEN SOUL SALAD WITH CILANTRO LIME RICE AND ...
From cookpad.com
STICKY RICE WITH MANGO AND LIME | RECIPES WIKI | FANDOM
From recipes.fandom.com
MANGO RECIPES | ALLRECIPES
From deliciousallrecipes.netlify.app
STICKY RICE WITH MANGO AND LIME RECIPES
From tfrecipes.com
MANGO-LIME RICE RECIPE
From crecipe.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 »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #malaysian #lunch #snacks #fruit #rice #asian #thai #vietnamese #oven #barbecue #refrigerator #potluck #dinner-party #fall #finger-food #holiday-event #kid-friendly #picnic #romantic #spring #summer #vegan #vegetarian #nuts #grains #broil #stove-top #indonesian #dietary #gifts #seasonal #comfort-food #wedding #brown-bag #st-patricks-day #valentines-day #inexpensive #toddler-friendly #citrus #lime #coconut #tropical-fruit #mango #pasta-rice-and-grains #brunch #superbowl #taste-mood #sweet #to-go #equipment #grilling #presentation #served-cold #served-hot
You'll also love