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 World Cuisine Asian Thai
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
STICKY TOFFEE RICE PUDDING WITH CARAMEL CREAM RECIPE: HOW ...
Simple rice pudding gets a makeover with this upscale recipe. It has just the right thickness to soak up a hot caramel topping. —Janice Elder, Charlotte, North Carolina
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 20 minutes
Prep Time 45 minutes
Cook Time 35 minutes
Yield 16 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, bring the water, rice and salt to a boil. Reduce heat; cover and simmer for 12-15 minutes or until rice is tender. Add dates and milk; cook and stir for 10 minutes. Remove from the heat; stir in vanilla. Set aside., Preheat oven to 350°. In a small saucepan, combine the brown sugar, 1 cup cream and butter. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes, stirring constantly. Stir into rice mixture. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until bubbly, 35-40 minutes. Cool for 15 minutes., Meanwhile, in a small bowl, beat the sour cream, caramel topping and remaining cream until slightly thickened. Serve with warm rice pudding. Refrigerate leftovers.
Nutrition Facts : Calories 329 calories, FatContent 14g fat (8g saturated fat), CholesterolContent 38mg cholesterol, SodiumContent 112mg sodium, CarbohydrateContent 50g carbohydrate (37g sugars, FiberContent 2g fiber), ProteinContent 4g protein.
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