SWEET COCONUT STICKY RICE
How to make sticky rice at home with and without a steaming basket. This Thai sweet sticky rice recipe is perfect for serving alongside mango and other fresh fruits for a healthy, hearty dessert. Plus, this is a low-sugar version, for an even healthier, refreshing, gluten-free, vegan dessert!
Provided by Samira
Categories Dessert
Time 25m
Number Of Ingredients 7
Steps:
- Don't skip this step! Soaking the rice will allow the grain to swell slightly and is key to creating authentic sticky rice.
- To do this, simply add your rice to a large bowl and submerge with water for 4-5 hours, or overnight. In a pinch, you could try to soak for two hours - but I definitely wouldn't go below that.
- Once soaked, drain and rinse thoroughly. The soaking water can be used to water plants.
- Depending on the size of your cooking pot, you need to add enough rice to come to around 2 inches below where the bamboo steamer basket is. I used three cups of water.
- Then line the steamer basket with either a cheesecloth or banana leaf and place the rice on top of it.
- Place a lid over the pot and steam for around 20 minutes, until soft but with a slight 'bite.' See the video and photo's for more guidance. Once ready, remove from the steamer and set aside in a bowl.
- In a small saucepan, combine the coconut milk, cane sugar, salt, and pandan leaves (or lime leaves) and heat on low for a few minutes. Then pour half of the liquid in with the rice and mix well.
- Place the sauce back over the heat. Meanwhile, in a small bowl, combine the starch and water and mix well, making sure it's lump-free.
- Add the starch mixture to the remaining milk and continue heating on low until the sauce thickens. Then you're ready to serve (read the post for serving options).
- Keep any leftover coconut sticky rice in an airtight container in the fridge for up to three days. To reheat, you can re-steam or microwave, until warmed.
Nutrition Facts : Calories 305 kcal, Carbohydrate 45 g, Protein 4 g, Fat 12 g, SaturatedFat 11 g, Sodium 155 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 Serving
RESTAURANT STYLE COCONUT RICE (COCONUT MILK)
This is a recipe for exceptionally fluffy, coconut rice! No gluggy coconut milk scum left on the surface, each grain is clean and fluffy. Make it Asian-restaurant style by adding pandan leaves OR kaffir lime leaves. Or finish with a sprinkle of toasted coconuts. Serve with: tropical, Caribbean, Indian and Asian foods. See recipe card below for COCONUT POWDER version (no rice rinse, no soak).
Provided by Nagi | RecipeTin Eats
Time 17m
Number Of Ingredients 8
Steps:
- Rinse rice in water until the water runs pretty clear. (Note 1)
- Drain rice then soak in water for 15 minutes. Then drain.
- Add rice, coconut milk, water, sugar and salt into a small pot or large saucepan over medium high heat. Add pandan or kaffir lime leaf if making Asian restaurant style option.
- Bring it to a simmer so the entire surface of the liquid is rippling (not just the edges), give it ONE stir (not more!), place lid on and immediately turn heat down to LOW.
- Leave for 14 minutes.
- Remove from heat, and rest, undisturbed, for 10 minutes.
- Fluff with rubber spatula. Garnish with toasted coconut, if using, then serve.
Nutrition Facts : ServingSize 148 g, Calories 192 kcal
COCONUT RICE WITH SWEET CHILI SAUCE RECIPE - (4.9/5)
Provided by Foodiewife
Number Of Ingredients 4
Steps:
- Pour the coconut milk into simmering water, add the chili sauce (you can add less if you don't want much of a "kick"- though chili sauce isn't super hot, anyway.) Bring the liquids to a boil, add the rice, cover the pot and cook on low for about 20 minutes. After that, let it sit for about 10 minutes, and fluff with a fork.
SWEET COCONUT RICE
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
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
COCONUT RICE
Steps:
- Rinse and drain rice in cold water. Place in a saucepan with water, coconut milk, and salt. Place the pot over high heat and, bring the liquid to a boil. Stir and reduce the heat to the lowest possible setting and cover the pot tightly with the lid. Continue cooking for 15 minutes.
- Remove the pot from the heat and let stand 10 minutes, covered. Fluff with fork and serve.
COCONUT RICE
The rice in this dish is cooked in a mixture of both coconut milk and water which gives it that slightly sweet and nutty flavor. Coconut milk is also jam-packed with nutrients and can help to lower cholesterol.
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Saute 2 tablespoons minced ginger in a saucepan with butter. Add 1 cup rinsed basmati rice, 1 cup coconut milk, 1 cup water and a pinch of salt. Bring to a boil, then reduce heat; cover and simmer until the liquid is absorbed, 15 minutes. Let stand 10 minutes off the heat; fluff with a fork. Garnish with cilantro and cashews.
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