Nancy's Home Cooking Mango Sticky Rice Recipe / Mango Sticky Sweet

STICKY RICE MANGO RICE COOKER So easy to make! YouTube Mango

Combine coconut cream, salt, and brown sugar in a saucepan. Bring the mixture to a boil and reduce to a simmer for 5 minutes while stirring constantly. Remove from the heat and set aside. Scoop out cooked rice into a serving bowl and add mango slices. Pour over the coconut sauce and sprinkle the sesame seeds.

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Bring coconut milk, sugar, and salt to a boil. Lower heat to simmer until sugar dissolved and sauce thickened. Fluff the rice, then pour in 3/4 of the sauce into the rice. Mix to combine, then allow rice to absorb the coconut sauce. (about 10 minutes) Assemble the rice with sliced mango, and spoon sauce over. Serve warm.

Sticky Rice with MangoCoconut Sauce Recipe How to Make It Taste of Home

Recipe Instructions. Cook the rinsed 1 cup of rice with 1 1/2 cups of water in a rice cooker or in a pot over the stove. While the rice is cooking, cut the mangoes. Add coconut milk, brown sugar and salt in a saucepan. Cook over medium heat, stirring occasionally until the sauce thickens (about 3 minutes).

Nancy's Home Cooking Mango Sticky Rice Recipe / Mango Sticky Sweet

Step 1. Pour coconut milk into a large measuring cup or medium bowl. Fill empty can with cold water and add to coconut milk, whisking to combine. Add rice, cover, and let sit at room temperature 8.

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Add can of coconut milk to saucepan and gently simmer. Dissolve sugar and salt then taste. Add additional sugar if required. Turn heat off sauce once sugar is dissolved. Place sticky rice in bowl and gradually stir in sauce. Cut up mango as you like and serve in bowl with any optional toppings.

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Bring the water to a boil and place a steaming rack or basket in the pot. Place the rice still wrapped in the cloth in the basket and cover. Let steam for 20-25 minutes, or until the rice is translucent. Transfer to Bowl: Remove the rice from the heat, then transfer to a medium bowl and cover.

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Step 2. 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.

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Transfer the steamed rice to a large bowl and mix with the sweetened coconut milk. Cover. Allow rice to rest for 5 minutes as it absorbs the coconut milk. Prepare the coconut cream sauce. In a small saucepot, add the coconut cream (or milk) and sugar. Bring to a low boil, then reduce heat to low.

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Steps. Place the glutinous sticky rice in a bowl, cover with plenty of water and set aside to soak overnight. The next day, set a colander or sieve over a bowl or sink and line with cheesecloth. Pour the sticky rice and water into the cheesecloth so that just the rice remains in the cheesecloth. Discard the water.

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Sticky rice mango is a popular Thai dessert. Soft, sweet sticky rice smothered with creamy silky sweet coconut sauce, then topped with sweet juicy mangoes..

Easy Mango Sticky Rice Recipe The Classic Thai Dessert in Thailand

Rinse the sticky rice and soak for at least 4 hours or up to overnight. Then steam for 40 minutes until the rice grains are translucent, soft, and chewy. While the sticky rice is steaming, make the coconut sauce. Combine coconut milk, salt, and sugar in a small pan over medium heat. Cook until dissolved.

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Add rice and the 1 1/2 cups water to a medium pot and let soak for 30 minutes to 1 hour. Step 2 Add 1 cup coconut milk and salt to rice and bring pot to a boil over high heat, then reduce to low.

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Place in a medium-sized bowl and add enough water until it's two inches above the rice. Cover and leave to soak for overnight, up to 24-hours (the longer, the better). 2. Drain rice well then transfer to a cheesecloth lined steaming basket. Spread the rice so as to make small mound then cover with the lid.

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Fluff rice with a wooden spoon, then cover and let rest for 5 minutes. Step 4. 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. Step 5. Put warm rice in a serving bowl. Pour coconut milk mixture over rice and stir well.

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Cover the pan with a tight-fitting lid and cook on low heat until all the water is absorbed and the rice is cooked (20-25 minutes). Add the remaining ½ cup coconut milk and 2 tablespoon sugar to another small saucepan. Cook on low heat until the sugar melts. Keep stirring while cooking.

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Add the coconut milk, sugar, and a pinch of salt to the rice cooker, and give it a gentle stir to combine the ingredients. Close the rice cooker lid and set it to the "sticky rice" or "white rice" setting, depending on your rice cooker model. Let the rice cook according to the cooker's instructions, which typically takes around 20-30.