HOW TO MAKE COOKED RICE STICKY RECIPES
THAI SWEET STICKY RICE WITH MANGO (KHAO NEEO MAMUANG ...
This wonderful and authentic-tasting Thai dessert is as good, if not better, than any sweet sticky rice with Mango available in Thai restaurants.
Provided by Michelle
Categories Thai Desserts
Total Time 1 hours 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 3 cups
Number Of Ingredients 11
Steps:
- Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
- While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.
- Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil.
- Place the sticky rice on a serving dish. Arrange the mangos on top of the rice. Pour the sauce over the mangos and rice. Sprinkle with sesame seeds.
Nutrition Facts : Calories 817.4 calories, CarbohydrateContent 144.3 g, FatContent 26 g, FiberContent 6.4 g, ProteinContent 8.4 g, SaturatedFatContent 21.7 g, SodiumContent 458.4 mg, SugarContent 76.4 g
BASIC STICKY RICE RECIPE - NYT COOKING
Also known as “sweet rice” or glutinous rice (though it’s gluten free), sticky rice is a large white grain that becomes translucent, shiny and extremely sticky when steamed. Sticky rice is a staple in Laos, where it is especially beloved, but it has ardent fans throughout Asia. Traditionally, it’s cooked over steam in a conical woven basket. If you don’t have such a steamer, you can use a standard stacking steamer, a colander lined with muslin or cheesecloth, or a fine mesh strainer that fits over a saucepan. For the best texture, cooking sticky rice over hot steam is ideal, but it is possible to pull it off in an electric rice cooker, using less water than usual, or in a pot on the stove. What follows are the basic instructions for success.
Provided by David Tanis
Total Time 40 minutes
Yield 4 servings
Number Of Ingredients 1
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.
Nutrition Facts : @context http//schema.org, Calories 176, UnsaturatedFatContent 0 grams, CarbohydrateContent 39 grams, FatContent 0 grams, ProteinContent 3 grams, SaturatedFatContent 0 grams, SodiumContent 0 milligrams
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