I omit the sugar and sometimes serve it with carrot or squash soup. To the one-star reviewer who didn't make this dish because they assumed it'd be a waste of time: totally worth the wait! This one made the heavy rotation. Why so few stars? Despite the trollers posting negative reviews about prep, the taste is what matters and this is super! Sad because I usually love Rick’s recipes!Ĭan you use a rice steamer basket ? Usually how I cook sticky rice. The rice was flavorless and I also needed to add more liquid. Head this way for more of our best mango recipes → Editor’s note: This recipe was originally published in June 2017. Sprinkle with sesame seeds, then top with lime zest and a squeeze of lime juice. Step 4ĭivide warm rice among small bowls. Using a fork, break up rice (it will have taken shape of bottom of pan) and separate into smaller clumps rice will be very sticky so it will not separate into individual grains. Remove from heat and let sit, covered, 15 minutes. Close lid and set cooker to “sweet rice” setting. If using a rice cooker: Combine rice, sugar, salt, and reserved ¾ cup soaking liquid in machine’s bowl and stir to dissolve sugar. If there’s still liquid, replace lid and keep cooking. At the 15-minute mark, uncover and scrape a spoon against bottom of pan to make sure rice isn’t sticking and all liquid is gone. Reduce heat to low, cover, and cook until liquid is absorbed, 15–25 minutes-try not to lift the lid at all for the first 15 minutes. Bring rice, sugar, salt, and reserved ¾ cup soaking liquid to a simmer in saucepan over medium-high heat, stirring to dissolve sugar. Tie 4 corners of towel together on top of lid (you’ve just turned the lid into a special airtight steam absorber that prevents the rice from getting gummy). Spread a clean kitchen towel on a work surface and place lid in the center, handle up. If cooking on a stovetop: Choose a large saucepan with a lid. Strain rice through a fine-mesh sieve set over a bowl reserve ¾ cup soaking liquid. Add rice, cover, and let sit at room temperature 8–12 hours (coconut cream will rise to the top as rice soaks whisk to combine before straining). Fill empty can with cold water and add to coconut milk, whisking to combine. Pour coconut milk into a large measuring cup or medium bowl. Spoon the fruit over the warm, sweet sticky rice and garnish with toasted sesame seeds and a squeeze of fresh lime. While your rice cooks, brush up on how to cut a fresh mango. If it’s your first time making sticky rice, know that when you see the grains of cooked rice clumping together, it’s on purpose-that’s the nature of the grain and what makes it so much fun to eat. Soaking it in the water and coconut milk mixture overnight (or while you’re at work) shortens the cooking time and imbues it with flavor. Look for Thai sweet rice, also known as glutinous rice (don’t worry, it’s gluten-free), at East and Southeast Asian supermarkets or online. Pay attention to the type of rice you’re buying. Jasmine rice and other long-grain white rice varieties won’t work here. While some sticky rice recipes call for a strainer or cheesecloth-lined colander, this saucepan method eliminates the need for any special equipment, though we have provided instructions for using a rice cooker in case you happen to have one. This recipe is inspired by the classic preparation (traditionally cooked in a bamboo steamer) but made differently. Serve or enjoy.With coconut-cream-infused rice, glowing ripe mango slices, and a sweet coconut sauce, khao niaw mamuang, or Thai mango sticky rice, is easy to fall for. Drizzle the rice with coconut slurry and roasted sesame seeds.
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