Sweet Coconut Sticky Rice Recipes

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SWEET COCONUT RICE



Sweet Coconut Rice image

Delicious sweet coconut rice that can be thrown in a rice cooker or done on the stove. This is great when paired with a Thai green curry or stir-fry! Ideally, make this with either jasmine rice or long-grain white rice.

Provided by Melucy

Categories     Side Dish     Rice Side Dish Recipes

Time 25m

Yield 4

Number Of Ingredients 5

1 ½ cups long-grain white rice
1 (14 ounce) can coconut milk
1 ¼ cups water
1 teaspoon white sugar, or more to taste
1 tablespoon shredded coconut, or to taste

Steps:

  • Stir rice, coconut milk, and water together in a saucepan. Dissolve sugar into the liquid.
  • Bring the mixture to a simmer, reduce heat to medium-low, place a cover on the saucepan, and simmer until the majority of the liquid has been absorbed by the rice, 15 to 20 minutes. Leaving saucepan on the burner, turn heat off and let rice steam until sticky, about 5 to 10 minutes more. Garnish with shredded coconut.

Nutrition Facts : Calories 455.6 calories, Carbohydrate 59.9 g, Fat 21.7 g, Fiber 2.1 g, Protein 7 g, SaturatedFat 19 g, Sodium 21.8 mg, Sugar 1.6 g

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

SWEET STICKY RICE



Sweet Sticky Rice image

This recipe was given to me by a dear friend from the Phillipines. She said it was a traditional snack or dessert that she grew up with in her small village. I really like it, though it is definitely sticky so I eat it with a fork on a plate, rather than with my hands.

Provided by Mohamjip

Categories     Dessert

Time 1h10m

Yield 18 squares, 7-10 serving(s)

Number Of Ingredients 5

3 cups glutinous rice
2 (400 ml) cans coconut milk
2 cups brown sugar
2 tablespoons toasted sesame seeds
1 cup toasted shredded sweetened coconut

Steps:

  • Cook rice, then set aside.
  • Boil coconut milk in a deep pan or wok, until it is about 1/2.
  • Add cooked rice and mix well. This takes a bit of time.
  • Then add brown sugar and mix well. The rice mixture should be fairly dry.
  • Pat down in a 9 X 12 pan.
  • Add sesame seeds and coconut.
  • Cool slightly and cut into serving pieces. Leave in the pan.
  • For leftovers, place in refrigerator or freezer.
  • Microwave each piece for about 1 minute to soften.
  • Cooking time includes cooking of rice - about 20 minutes.
  • Glutinous rice is also called sticky rice, sweet rice, waxy rice, botan rice, biroin chal, mochi rice, and pearl rice.

Nutrition Facts : Calories 838.9, Fat 30.5, SaturatedFat 25.5, Sodium 73.3, Carbohydrate 137, Fiber 4, Sugar 65.5, Protein 8.9

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.

COCONUT STICKY RICE



Coconut Sticky Rice image

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

Provided by chia2160

Categories     Rice

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

2 cups glutinous rice
2 cups coconut milk
1 cup brown sugar
1/4 cup water
salt
1 teaspoon pure vanilla extract
1/2 cup shredded coconut

Steps:

  • bring rice and coconut milk to a boil, simmer for 15 minutes.
  • take some tin foil and crumple it up so it is bumpy and not flat.
  • in steamer over boiling water, add tin foil, add rice mixture and steam for 20 minutes bring sugar, water, salt, and vanilla to slow boil cook for 10 minutes until syrup forms remove rice from steamer, toss with coconut, drizzle with syrup.

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