Mango And Coconut Rice Salad Recipes

COCONUT STICKY RICE WITH MANGO

Coconut Sticky Rice with Mango image

Mangoes are available almost all year long in Thailand and there is never a shortage of rice. Here is a sinful dessert that joins the two. I know rice is rarely considered a dessert food, but this is a delicious treat. Coconut sticky rice can be eaten with any fruit and is great by itself. Thai sweet rice, not jasmine, is used to make this dish. What makes the rice stick together is its high starch content. Sweet rice is actually steamed instead of simmered. I use a traditional bamboo steamer insert for this. In the United States, Manila mangos are in season for 3 to 4 months out of the year, their extra sweetness and soft texture make them a perfect accompaniment to the coconut sticky rice.

Provided by Jet Tila

Categories dessert

Time 3h45m

Yield 4 to 6 servings

Number Of Ingredients 5

Ingredients

3 cups (640 grams) Thai sweet rice
2 cups (480 milliliters) canned coconut milk
1 to 1 1/2 cups (240 to 330 grams) granulated sugar
1 teaspoon kosher salt
4 ripe Manila mangoes, peeled and sliced into thin long pieces

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.

MANGO WITH STICKY COCONUT RICE (KAO NIAW)

Mango with Sticky Coconut Rice (Kao Niaw) image

This is my favorite Thai dessert. There is something very comforting about it. I also like to eat it for breakfast.

Provided by Ms. Tea

Categories World Cuisine Recipes Asian Thai

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

1 tablespoon grapeseed oil
1 ½ cups sweet rice
2 cups coconut milk
¼ cup water
2 tablespoons palm sugar, or more to taste
1 pinch salt
½ cup unsweetened coconut cream
2 mangoes - peeled, seeded, and diced

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.

Nutrition Facts : Calories 701.4 calories, Carbohydrate 86.1 g, Fat 38.6 g, Fiber 5.7 g, Protein 8.6 g, SaturatedFat 31.1 g, Sodium 63.9 mg, Sugar 21.9 g

COCONUT-MINT AND MANGO RICE SALAD

Coconut-Mint and Mango Rice Salad image

This is a recipe from the local newspaper... it sounds wonderful! I havent had it, but just had to share it with my zaar pals.. I cant wait to try it!!! prep and cooking time does not include 2hrs for refrigeration.. or time to bring it to room temp :-) ENJOY!!! This recipe states that it is easily doubled :-)

Provided by love4culinary

Categories Mango

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups jasmine rice
2 1/4 cups chicken broth or 2 1/4 cups vegetable broth
1/2 cup coconut milk, shaken very well
3 tablespoons lime juice
2 tablespoons rice wine vinegar
2 tablespoons ginger, grated
1 tablespoon minced hot red chili pepper
1 tablespoon mustard oil (OR 1 tablespoon olive oil and 1 teaspoon dried mustard)
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 large ripe mango, diced (approx. 2 cups)
1/2 cup chopped scallion, white and green parts
1/2 cup of fresh mint, chopped
1/4 cup toasted slivered almonds

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.

Nutrition Facts : Calories 324.5, Fat 9.8, SaturatedFat 4.3, Sodium 484.6, Carbohydrate 53.1, Fiber 4, Sugar 10.1, Protein 7.5

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