Thai Sticky Rice Ice Cream Recipes

THAI STICKY BLACK RICE PUDDING

Steps:

• Combine water, black rice, and salt in a saucepan. Bring to a boil. Reduce heat and cover; simmer for 40 minutes.
• Add coconut milk and sugar. Bring back to a boil. Reduce heat and simmer, uncovered, until rice reaches a sticky consistency, about 30 minutes.
• Remove from heat and allow mixture to cool. Stir and serve.

THAI SWEET STICKY RICE WITH MANGO (KHAO NEEO MAMUANG)

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.

MANGO STICKY RICE

Steps:

• Soak your rice for at least four hours or up to overnight.
• Drain your rice.
• If you try that method, fill a saute pan, or pot with water until it's about three inches below the top of the pot. Bring it to a boil.
• Then place the splatter guard on top of the pot and spread out the rice in a thin layer.
• Place another pot or bowl on top of the splatter guard so it covers the rice, but doesn't touch it.
• Let the rice cook for about 20 minutes or so, until it's sticking together and cooked through. I like to taste it to see if it's reached the soft, sticky texture.
• While the rice is cooking, start on the coconut sauce you will mix into the rice.
• Place the coconut milk, sugar and salt in a small pot, and bring to a boil, stirring until the sugar is dissolved.
• Once the rice is cooked, place it in a bowl or dish of your choice.
• Pour some of the coconut sauce into your sticky rice and stir until it's well mixed. You wont use all the sauce, save about 1/2 cup of it or so to pour on top of each serving.
• Put a cloth over the top of the rice, and let it rest for about 30 minutes to let the rice absorb the coconut sauce.
• Place the sticky rice, and mango on a plate and add the leftover coconut sauce to your heart's delight.
• Enjoy!

BASIC STICKY RICE

Steps:

• Soak the rice in a container that holds at least twice the volume of rice: Cover the rice with 2 to 3 inches of room-temperature water and soak for 6 to 24 hours. If you need to shorten the soaking time, soak the rice in warm (about 100 degree) water for 2 hours. The longer soak gives more flavor and a more even, tender texture, but the rice is perfectly edible with the shorter soak in warm water.
• Drain the rice and place in a steamer basket. Set the steamer basket over several inches of boiling water in a large pot or a wok. The rice must not be in or touching the boiling water. Cover and steam for 25 minutes, or until the rice is shiny and tender. Turn the rice over after about 20 minutes, so the top layer is on the bottom. Be careful that your pot doesn't run dry during steaming; add more water if necessary, making sure to keep it from touching the rice.
• Turn the cooked rice out onto a clean work surface. Use a long-handled wooden spoon to flatten it out a little, then turn it over on itself, first from one side, then from the other, a little like folding over dough as you knead. This helps get rid of any clumps; after several foldings, the rice will be an even round lump. Place it in a covered basket or in a serving bowl covered by a damp cloth or a lid. Serve warm or at room temperature, directly from the basket or bowl. The rice will dry out if exposed to the air for long as it cools, so keep covered until serving.
• Soak the rice in a container that holds at least twice the volume of rice: Cover the rice with 2 to 3 inches of room-temperature water and soak for 6 to 24 hours. If you need to shorten the soaking time, soak the rice in warm (about 100 degree) water for 2 hours. The longer soak gives more flavor and a more even, tender texture, but the rice is perfectly edible with the shorter soak in warm water.
• Drain the rice and place in a steamer basket. Set the steamer basket over several inches of boiling water in a large pot or a wok. The rice must not be in or touching the boiling water. Cover and steam for 25 minutes, or until the rice is shiny and tender. Turn the rice over after about 20 minutes, so the top layer is on the bottom. Be careful that your pot doesn't run dry during steaming; add more water if necessary, making sure to keep it from touching the rice.
• Turn the cooked rice out onto a clean work surface. Use a long-handled wooden spoon to flatten it out a little, then turn it over on itself, first from one side, then from the other, a little like folding over dough as you knead. This helps get rid of any clumps; after several foldings, the rice will be an even round lump. Place it in a covered basket or in a serving bowl covered by a damp cloth or a lid. Serve warm or at room temperature, directly from the basket or bowl. The rice will dry out if exposed to the air for long as it cools, so keep covered until serving.

HOW TO MAKE THAI STICKY RICE (วิธีทำ ข้าวเหนียว)

Steps:

• The night before you want to cook sticky rice, take your raw sticky rice, place it into a bowl or plastic tub, submerge in water, and allow to soak room temperature overnight. Alternatively, you can soak for at least 4 - 5 hours, but overnight is best.
• Take the sticky rice out of the water (and the grains should be softer and a little swollen), and place into a bamboo steamer, or any type of steamer. Cover the steamer with either a lid, or you can do what I did and cover the basket with a cloth, then a metal lid - just to keep all the steam within the rice.
• Add water to a pot with the steamer over the pot (just make sure the water doesn't touch the sticky rice), and once the water comes to a boil, steam for 15 - 20 minutes (usually 15 minutes for me is perfect) on a medium heat.
• After 15 minutes take off the lid carefully, because it will be very hot, and just grab a taste test of the sticky rice to make sure it's soft and fluffy. If it's still a little crunchy, steam for a few more minutes, but if it's good to go, turn off the heat and either eat immediately, or transfer to some sort of airtight container or basket to hold until you're ready to eat.
• Enjoy Thai sticky rice while it's hot and fresh.

THAI STICKY RICE ICE CREAM

Steps:

• Make sure the whole milk, coconut milk, and heavy cream are well chilled.
• In a large bowl combine the whole milk, coconut milk, and heavy cream.
• Add the vanilla extract.
• Stir in the granulated sugar until it is dissolved.
• Then, stir in the mango puree until well blended.
• Pour everything into your ice cream maker (I use a Cuisinart) and mix for at least 30-45 minutes.
• Once ice cream resembles soft serve pour it into a freezer safe container. I can't help but sample what I made but it always taste better the next day after it has been in the freezer over night.
• It may not be the most decadent ice cream like you get at Ben and Jerry's but making a frozen custard is just not quick enough for me. This recipe can take as little as hour while a custard based recipe can take three times that, waiting for the custard to cool.

THAI STICKY RICE PUDDING WITH CORN RECIPE

Steps:

• Add rice and water to a pot and cook over medium heat for about 15-20 minutes or until the rice is done. Occasionally stir the rice so that it doesn't burn or stick at the bottom of the pot.
• When the rice is done, add sugar and corn and stir until the sugar is fully dissolved. Remove from heat.
• Add coconut cream and salt to a bowl and heat in the microwave for about 30-45 seconds.
• To serve, split the sticky rice pudding between 3-4 dessert bowls and pour the coconut cream over each.

THAI STICKY RICE

Steps:

• Soak the rice overnight with enough water to cover 3 inches above the rice. Drain and wrap with cheesecloth.
• Place rice in the top of a steamer over simmering water. Do not to let the bottom of the steamer touch the water.
• Put the lid on the steamer and steam until rice is soft and translucent, about 30 to 35 minutes. Turn the rice over in the steamer after about 15 minutes for even cooking.
• Serve immediately in a covered dish. Keep rice covered to stay warm and moist or it will dry out quickly as it cools.

THAI STICKY RICE

Steps:

• Rinse rice 2-3 times, until water runs clear.
• Place rinsed rice in a bowl and fill with cool water so the water is approximately 2-3 inches above the rice).
• Let the rice stand in water for 6-8 hours. Drain the rice, place it in a cheesecloth, wrap it up and put the cheesecloth inside bamboo steamer.
• Put 6-8 cups of water in sticky rice steamer. Then place bamboo steamer inside sticky rice steamer. Be sure the bottom of the bamboo steamer does not touch the boiling water. Place a standard 8 inch lid loosely over the top of the bamboo steamer.
• Now turn on the heat (Med/High) and steam the rice for 45 minutes (or until tender). Enjoy!