STICKY RICE WITH MANGO
Also known as "sweet rice" or glutinous rice (despite being gluten free), sticky rice is a large white grain that, when steamed, becomes translucent, shiny and, well, sticky. In French, it's called riz gluant or gluey, not much more attractive. There should be a better word for it, because it really is undoubtedly one of the best things to eat under the sun.
Provided by David Tanis
Categories dessert
Time 40m
Yield 4 servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 586, UnsaturatedFat 2 grams, Carbohydrate 87 grams, Fat 26 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 23 grams, Sodium 303 milligrams, Sugar 42 grams
STICKY RICE WITH MANGO
Sticky Rice with Mango
Categories Fruit Rice Dessert Coconut Mango Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 6
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.
STICKY RICE WITH MANGO
Sticky rice is a dessert made in Thailand, traditionally with glutinous rice, coconut milk and fresh mango.
Provided by Alex Guarnaschelli
Categories dessert
Time 10h40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Put the rice in a large strainer inside a large bowl and rinse the rice repeatedly in cold water until the water is clear (not cloudy with starch). Cover the rice with cold water and cover the bowl with plastic wrap. Refrigerate the rice overnight.
- Place the rice in a sieve or steam basket over a pot of simmering water. (The water should be at the level of a double boiler so it creates steam but no water actually touches the rice as it cooks.) Cover the pot to trap the steam. Cook until the rice is tender, 35 to 40 minutes. You can test by pressing a few grains between your fingers or, better, tasting a few grains. Transfer the rice in an even layer to a baking sheet. Cover loosely. Leave at room temperature.
- In a medium saucepan, simmer and reduce the coconut milk by about half, 25 to 30 minutes. Stir in the granulated sugar, brown sugar and salt and simmer until the sugar dissolves, a few minutes more. Transfer the cooked rice to a large bowl. Remove the sugar mixture from the heat, then add it to the bowl with the cooked rice and allow the mixture to cool for 10 minutes. Gently combine the rice with the coconut mixture while breaking up the larger clumps of rice. Let it sit until the liquid is absorbed by the rice, at room temperature for 1 hour or up to overnight in the refrigerator.
- In a small pan, melt and lightly brown the butter over medium heat. Add the sesame seeds and immediately remove the pan from the heat, tossing to toast and coat the sesame seeds with the butter, 1 minute. Drain.
- Toss the mango slices with about 1 teaspoon of the lime juice and set aside.
- Using an ice cream scoop or a cup measure, mold the rice mix into individual bowls. Alternatively, mold onto 1 large serving platter. Top with the lime zest, remaining lime juice, mango slices and toasted sesame seeds.
STICKY RICE WITH MANGO AND LIME
Found this recipe on Donna Hay's cookbook titled "dining". Fantastic recipe. Taste exactly like what I have eaten at thai restaurants in thailand and back home. Very authentic...and an extremely special sweet after a fantastic meal.
Provided by KitchenManiac
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Rinse rice well under cold water, then drain.
- Place rice and water in a saucepan over medium heat and bring to the boil.
- Allow rice to simmer until almost all liquid has been absorbed.
- Remove pan from heat and pour coconut cream over rice.
- Cover rice and allow to stand for 5-7 minutes or until coconut cream has been absorbed.
- Stir sugar through rice and set aside.
- Place banana leaves in boiling water for 1-2 minutes or until they are soft.
- Divide rice into 6 portions.
- Spread half of each portion over the middle of the banana leaf.
- Top rice with a sprinkling of mango, lime rind and juice, and palm sugar.
- Cover filling with remaining portions of rice.
- Roll up leaves and secure with toothpicks.
- Place leaf packages on a hot barbecue or char grill and cook for 2 minutes on each side or until rice is heated through.
- Serve warm or cold.
STICKY RICE & MANGO
Sticky rice and mango pud with coconut milk - a simple, heavenly Thai classic
Provided by Mary Cadogan
Categories Dessert, Dinner
Time 50m
Number Of Ingredients 8
Steps:
- Soak the sticky rice in cold water for at least 3 hours, or overnight. Drain and rinse thoroughly. Line a steamer with double thickness muslin or a J-cloth (single thickness) and place the rice on top. Bring the water in the steamer to the boil and steam the rice over moderate heat for 30 minutes, turning halfway. Put in a bowl and set aside.
- Combine the coconut milk and sugar in a small pan and heat gently, stirring all the time, until the sugar has dissolved. Do not boil. Stir in the salt and pour over the cooked rice, stirring gently; set aside to cool.
- Peel the mangoes and cut off the two outer cheeks of each fruit, as close to the stones as possible. Discard the stones. Slice each piece of fruit into thin lengthways slices.
- Put a mound of rice on a dish lined with a leaf and nestle the mango next to it. Pour the coconut cream over and sprinkle with sesame seeds.
Nutrition Facts : Calories 351 calories, Fat 11 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.55 milligram of sodium
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