Coconut Mango Rice With Mint Recipes

STICKY RICE WITH COCONUT MILK AND MANGO

Steps:

• Rinse sweet rice until water runs clear. Soak rice in warm water, 2 to 4 hours. Drain.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Line the steamer with cheese cloth and spoon rice into cheese cloth; steam until thoroughly cooked, about 20 minutes. Remove steamer from heat and transfer rice to a bowl.
• Mix coconut milk, sugar, and salt together in a saucepan; bring to a simmer. Pour 3/4 of the coconut milk mixture over rice; cover bowl and let sit for 5 minutes.
• Pour remaining coconut milk mixture over rice and top with mango slices.

MANGO WITH STICKY COCONUT RICE (KAO NIAW)

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.

COCONUT-MINT AND MANGO RICE SALAD

Steps:

• To toast your almonds, preheat your oven to 350 degrees F, and place nuts in a single layer on a baking sheet, and toast for approximately 10 minutes, shaking your pan periodically to rotate the nuts, until they are golden and fragrant.
• Set aside to cool.
• Combine rice and broth in a medium saucepan.
• Bring to a boil, then stir and cover.
• Reduce your heat to a simmer and allow to cook for 15 mins, or until liquid is absorbed.
• Turn off heat and allow rice to stand covered for 10 mins, and uncover and fluff with a fork.
• In a nonreactive large bowl, mix coconut milk, lime juice, vinegar, ginger, chilies, mustard oil, salt and pepper.
• Add rice to this mixture, stirring to coat the rice very well.
• Refrigerate for at least 2 hours for rice to absorb flavors.
• Before serving, bring rice to room temperature, and then stir in your mango, scallions and 1/4 cup of mint.
• Taste test to see if seasonings suit you.
• if not, you may want to add more vinegar, salt, or pepper.
• Garnish with the toasted almonds and remaining 1/4 cup of chopped mint.

COCONUT MANGO RICE

Steps:

• In a large saucepan, melt butter over medium heat.
• Add sweet onion, ginger and garlic, if using.
• Cook until softened, about 5 minutes.
• Add rice and stir until grains are coated with butter.
• Shake can of coconut milk; add to rice along with water, salt and curry, if using.
• Cover and bring mixture to a boil.
• Stir and reduce heat to low; Simmer, covered, for 20 minutes.
• Meanwhile, peel mango and slice into thin bite-size strips or chop, then place in a bowl.
• Seed and chop pepper, slice green onions in half, lengthwise, then into 1-inch (2.5-cm) pieces; Add to mango and stir in lime juice.
• After rice has cooked 20 minutes, stir in mango mixture.
• Cover, remove from heat and let stand for 5 minutes to warm mango.
• Serve scattered with coriander, if you wish.
• A nice way to present this dish is to lightly pack rice mixture into a small rounded bowl or cup, then turn out onto a plate and top with coriander.
• Enjoy! ;).

COCONUT MANGO RICE WITH MINT

Steps:

• Heat oi with shredded coconut and stir until golden (about 1 minute).
• Add finely chopped onion and for for 1 minute.
• Stir in rice and broth or coconut milk and water and salt; bring to a boil, cover and simmer until tender (about 20 to 25 minutes); drain.
• Stir in mango and cilantro or basil or mint and serve.

COCONUT MANGO BROWN RICE

Steps:

• Heat coconut milk, water and salt to boiling in a medium pan.
• Add rice and mango and return to boil.
• Cover and lower heat to simmer.
• Simmer 5 minutes.
• Stir, replace cover and place pot off-heat for 5-8 minutes to steam.
• Rice is ready when the liquid is mostly absorbed and the grains have lost their bite.

STICKY COCONUT RICE, MANGO & PASSION FRUIT

Steps:

• A day ahead, wash the rice with plenty of cold water, then drain and tip it into a bowl. Pour over enough cold water to more than cover it, then leave to soak overnight.
• Make the mango sauce. Liquidise the mango flesh with the orange juice, lime juice and sugar. Taste and add a little extra sugar or lime juice if necessary. Pass through a fine sieve, then chill if making ahead.
• Drain the rice, transfer to a steamer and steam for 25-30 mins until soft and tender, making sure the water doesn't boil dry. Simmer the coconut milk with 85g of the sugar for 1 min. Pour in the lime juice, stir in the steamed rice, then leave, covered, for 5 mins until it has a thick, creamy consistency. Check for sweetness, adding more sugar to taste if needed. Cool slightly, about 10 mins, until tepid and holding its shape. The rice is best served slightly warm, as the longer it is left, the firmer and sticker it becomes.
• For each serving, place a 6.5cm diameter x 3.5cm tall ring mould in the middle of a large plate. Spoon in one-sixth of the sticky rice. Drizzle a little mango sauce on the plate around the rice. Arrange a few slices of mango on the sauce and lay a few on top of the rice with a sprinkling of lime zest. Spoon around some passion fruit seeds and juice. Scatter over a few mint leaves. Serve the remaining mango sauce separately.