SWEET MANGO RICE RECIPE RECIPES

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THAI SWEET STICKY RICE WITH MANGO (KHAO NEEO MAMUANG) RECIPE | ALLRECIPES



Thai Sweet Sticky Rice With Mango (Khao Neeo Mamuang) Recipe | Allrecipes image

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

1?½ cups uncooked short-grain white rice
2 cups water
1?½ cups coconut milk
1 cup white sugar
½ teaspoon salt
½ cup coconut milk
1 tablespoon white sugar
¼ teaspoon salt
1 tablespoon tapioca starch
3 mangos, peeled and sliced
1 tablespoon toasted sesame seeds

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 RICE WITH MANGO RECIPE RECIPE | EPICURIOUS



Sticky Rice with Mango Recipe Recipe | Epicurious image

A classic mango sticky rice recipe for the Thai dessert Khao Niaow Ma Muang. Learn how to make coconut rice with mango at home.

Provided by EPICURIOUS.COM

Yield Serves 6

Number Of Ingredients 6

1½ cups glutinous (sweet) rice
1? cups well-stirred canned unsweetened coconut milk
? cup plus 3 tablespoons sugar
¼ 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 ? 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 ? 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 ¼ cup servings of sticky rice on dessert plates. Drizzle desserts with sauce and sprinkle with sesame seeds. Divide mango slices among plates.

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STICKY RICE WITH MANGO RECIPE - NYT COOKING
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.
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