Coconut Mango Rice Recipes

MANGO STICKY RICE

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!

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 STICKY RICE WITH MANGO

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 RICE PUDDING WITH MANGO

Steps:

• Bring 3 cups of water to a boil in a medium pot over medium heat. Stir in the rice, cover, turn to low and let simmer until the rice has absorbed all the water and is tender, about 20 minutes. (You can also cook the rice in a rice cooker.)
• In a large saucepan over low heat, combine the coconut milk, sugar, vanilla, salt and orange zest and cook until the mixture is hot and the sugar is dissolved, 4 to 5 minutes; do not let the mixture boil or the coconut milk could curdle. Stir in the cooked rice, cover and cook on low until thick and the rice has absorbed most of the coconut milk, for an additional 15 to 20 minutes.
• To serve, scoop the rice pudding into individual bowls, top with diced mango and garnish with mint sprigs.

STICKY RICE WITH MANGO

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 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! ;).

STICKY RICE WITH MANGO

Steps:

• Put rice in a bowl and rinse several times in cold water until water is clear, not milky, then drain. Cover rice with cold water and let soak for at least 2 hours or up to 24 hours.
• Drain rice using a fine-meshed sieve or colander (line with cheesecloth if colander holes are too large). Place rice over a pot of rapidly simmering water (don't allow water to touch sieve) and steam, covered, for 15 minutes.
• Remove lid and flip rice over. Continue steaming, covered, for 10 minutes, until rice is translucent and glossy. Taste to make sure rice is completely cooked; it may take up to 10 minutes more. Turn off heat. Fluff rice with a wooden spoon, then cover and let rest for 5 minutes.
• While rice cooks, put coconut milk, sugar and salt in a small saucepan over low heat. Cook, stirring, just until sugar is dissolved. Set aside.
• Put warm rice in a serving bowl. Pour coconut milk mixture over rice and stir well. Leave for 10 minutes to let absorb, then stir in coconut cream. Serve warm or at room temperature with mango slices.

THAI COCONUT-MANGO STICKY RICE

Steps:

• Rice: Cook rice according to package directions, but substitute coconut milk for half of the water, and add half the sugar.
• It should be fairly dry when you finish cooking it, without any liquid visible in the pot.
• Sauce: In a medium saucepan, boil the rest of the coconut milk with the second half of the sugar.
• Keep this at a full boil until the rice is cooked, or until it reaches a thick, syrupy consistency.
• Presentation: Arrange the cooked coconut rice in a bowl or plate with the mango slices in some kind of pretty formation and dribble a bit of the sauce over the whole thing.