Coconut Milk Sticky Rice With Mangoes Food

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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

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

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

STICKY RICE WITH COCONUT MILK AND MANGO



Sticky Rice with Coconut Milk and Mango image

This recipe will allow you to create a decadent Thai desert. This is an easy and clear recipe. The steamed sweet sticky rice soaked in coconut milk and topped with sliced mango will be sure to please family and guests alike.

Provided by Lacey Olsen

Categories     World Cuisine Recipes     Asian     Thai

Time 2h45m

Yield 4

Number Of Ingredients 5

1 cup sweet (glutinous) rice
1 cup coconut milk
2 tablespoons white sugar
⅛ teaspoon salt
1 ripe mango - peeled, seeded, and sliced

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.

Nutrition Facts : Calories 331 calories, Carbohydrate 52 g, Fat 12.4 g, Fiber 2.6 g, Protein 4.5 g, SaturatedFat 10.8 g, Sodium 84 mg, Sugar 11.8 g

STICKY RICE WITH MANGO



Sticky Rice With Mango image

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

1 cup glutinous (sweet) rice, preferably long-grain
1 1/4 cup coconut milk, fresh or canned (see note)
1/2 cup granulated cane sugar, raw sugar or light brown sugar
1/2 teaspoon fine sea salt
1/2 cup coconut cream, fresh or canned (see note)
1 or 2 ripe mangoes, peeled and cut in 1/2-inch slices

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 image

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

1 1/2 cups glutinous (sweet) rice
1 1/3 cups well-stirred canned unsweetened coconut milk
1/3 cup plus 3 tablespoons sugar
1/4 teaspoon salt
1 tablespoon sesame seeds, toasted lightly
1 large mango, peeled, pitted, and cut into thin slices (at least 24)

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.

THAI COCONUT-MANGO STICKY RICE



Thai Coconut-Mango Sticky Rice image

I was trying to match a dessert sold at a local Thai restaurant; this is pretty close, but not exact. The real thing uses glutinous rice, but since that is not available in most of the U.S., this can be a variation for people without it.

Provided by Sass Smith

Categories     Dessert

Time 35m

Yield 3 serving(s)

Number Of Ingredients 4

1/2 cup jasmine rice or 1/2 cup other sweet asian rice
1 (14 ounce) can coconut milk (you can use the light kind if you want, it just makes it a little less rich)
1/2 cup sugar
1 mango, sliced

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.

STICKY RICE WITH MANGO



Sticky Rice with Mango image

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

1 1/2 cups glutinous sweet rice
Two 13.5-ounce cans unsweetened, whole coconut milk
1/2 cup granulated sugar
1/4 cup dark brown sugar
1 teaspoon kosher salt
1 tablespoon unsalted butter
2 tablespoons sesame seeds
1 large mango, slightly underripe, peeled, pitted and cut into 30 thin slices
Zest and juice from 1 small lime

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 COCONUT RICE, MANGO & PASSION FRUIT



Sticky coconut rice, mango & passion fruit image

With flavours straight from Thailand, this is a wonderfully fresh way to end a celebratory meal

Provided by Raymond Blanc

Categories     Dessert, Dinner

Time P1D

Number Of Ingredients 12

250g Thai sticky rice
225ml unsweetened coconut milk
85g-100g golden caster sugar
juice 1 lime
1 ripe mango , peeled, stoned and chopped
juice 1 orange (to give 60ml)
1 tbsp lime juice
50g golden caster sugar
1-2 ripe mangoes , peeled, halved and very thinly sliced
3 passion fruits , halved
small mint leaves
zest 1 lime , cut into julienne strips

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.

Nutrition Facts : Calories 266 calories, Fat 7 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 39 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.31 milligram of sodium

COCONUT STICKY RICE



Coconut Sticky Rice image

Make and share this Coconut Sticky Rice recipe from Food.com.

Provided by chia2160

Categories     Rice

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

2 cups glutinous rice
2 cups coconut milk
1 cup brown sugar
1/4 cup water
salt
1 teaspoon pure vanilla extract
1/2 cup shredded coconut

Steps:

  • bring rice and coconut milk to a boil, simmer for 15 minutes.
  • take some tin foil and crumple it up so it is bumpy and not flat.
  • in steamer over boiling water, add tin foil, add rice mixture and steam for 20 minutes bring sugar, water, salt, and vanilla to slow boil cook for 10 minutes until syrup forms remove rice from steamer, toss with coconut, drizzle with syrup.

THAI STICKY RICE WITH MANGOES



Thai Sticky Rice With Mangoes image

A traditional Thai dessert often sold on street corners when mangoes are in season. Preparation time includes soaking time for rice.

Provided by Heirloom

Categories     Dessert

Time 4h34m

Yield 2-3 serving(s)

Number Of Ingredients 6

1 large mango, very ripe
1 cup glutinous rice
1 cup coconut milk
1 tablespoon unbleached cane sugar
1 dash salt
sesame seeds (optional)

Steps:

  • Rinse and soak glutinous rice for a minimum of 4 hours.
  • Using a traditional Thai rice steamer boil water in metal basin.
  • Wrap soaked and drained rice in cheesecloth and place in bamboo portion of steamer, cover with the lid to a 3 quart sauce pan so as to trap most of the steam.
  • Set timer for 25 minutes.
  • Meanwhile, peel and slice mangoes vertically off of the central pit.
  • Cut widthwise into several pieces.
  • Set aside.
  • In a small saucepan heat coconut milk, sugar and salt over low heat until hot. Do not allow to boil or the coconut milk may curdle.
  • Reserve a scant 1/4 cup of the milk mixture.
  • When rice is finished steaming remove from cheesecloth and place into saucepan holding coconut milk mixture, breaking up rice to fully soak in milk.
  • Allow to sit for no longer than 5 minutes.
  • Serve immediately using reserved coconut milk mixture to drizzle over rice and sesame seeds to sprinkle on top. Serve mangoes atop rice or beside.

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Top Asked Questions

How to make mango rice with coconut milk?
Return the pot of rice to a low heat. Gradually stir in the coconut milk and most of the palm sugar syrup; stir until heated through. Divide the rice among 4 bowls and place the mango slices on top. Drizzle with coconut cream and the remaining palm sugar syrup.
What is sticky rice with mango?
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.
How to cook rice with coconut milk in a steamer?
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.
What to do with mango and rice?
Then all you have to do is mix the cooked rice with some coconut milk and sugar, pair it with fresh mango, and scatter on some toasted sesame seeds. In Thailand this dish is most popular in the spring, which is peak mango season. But these days good mangoes can be found in the markets (or ordered online) pretty much any time of year.

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