Sweet Rice And Lentil Mango Medley Recipes

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SWEET RICE AND MANGO



Sweet Rice and Mango image

Delicious simple dessert inspired by Thai cuisine. Exotic and flavorful, this is a family favorite! Great after a chicken curry meal.

Provided by Island Girl

Categories     World Cuisine Recipes     Asian     Thai

Time 25m

Yield 4

Number Of Ingredients 5

1 ½ cups uncooked short-grain white rice
2 cups water
¾ cup white sugar, or to taste
2 mangos, peeled and sliced
½ cup cream of coconut

Steps:

  • Combine the rice and water in a saucepan. Bring to a boil, then cover and reduce heat to low. Simmer for 15 to 20 minutes, until water is absorbed.
  • Mix the desired amount of sugar into the hot rice. Portion the rice into 4 bowls. Top with mango slices, and pour some cream of coconut over the top of each bowl.

Nutrition Facts : Calories 588 calories, Carbohydrate 130.4 g, Fat 5.6 g, Fiber 4 g, Protein 5.8 g, SaturatedFat 4.8 g, Sodium 17.2 mg, Sugar 68.6 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 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

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

MIMI'S LENTIL MEDLEY



Mimi's Lentil Medley image

I made this one summer evening by putting together what I had on hand. My husband gave it his top rating. -Mary Ann Hazen, Rochester Hills, Michigan

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 8 servings.

Number Of Ingredients 16

1 cup dried lentils, rinsed
2 cups water
2 cups sliced fresh mushrooms
1 medium cucumber, cubed
1 medium zucchini, cubed
1 small red onion, chopped
1/2 cup chopped soft sun-dried tomato halves (not packed in oil)
1/2 cup rice vinegar
1/4 cup minced fresh mint
3 tablespoons olive oil
2 teaspoons honey
1 teaspoon dried basil
1 teaspoon dried oregano
4 cups fresh baby spinach, chopped
1 cup (4 ounces) crumbled feta cheese
4 bacon strips, cooked and crumbled, optional

Steps:

  • Place lentils in a small saucepan. Add water; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until tender. Drain and rinse in cold water., Transfer to a large bowl. Add mushrooms, cucumber, zucchini, onion and tomatoes. In a small bowl, whisk vinegar, mint, oil, honey, basil and oregano. Drizzle over lentil mixture; toss to coat. Add spinach, cheese and, if desired, bacon; toss to combine.

Nutrition Facts : Calories 225 calories, Fat 8g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 404mg sodium, Carbohydrate 29g carbohydrate (11g sugars, Fiber 5g fiber), Protein 10g protein. Diabetic Exchanges

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