Katie Le: Mango Sticky Rice (Pot in pot method)
Omg... it's amazing! My family ate it all so I'm cooking a second batch! Toddlers keep wanting more. We eat this a lot at Thai restaurants and I think I have successfully replicated it.
The best part about this method is nothing sticks to the inner pot. Easy cleanup!
Ingredients:
Rice (serves about 4)
- 1 cup of sweet rice
- 1 cup of water
- 1/2 teaspoon of sea salt
- 1 teaspoon of cooking oil (I used olive)
- 1/2 cup of coconut milk
- 1.5 table spoons of sugar
Coconut Sauce (pour over rice before serving)
- Remainder coconut milk from the 400 ml can
- 2 table spoons of sugar
- 1/2 teaspoon of sea salt
- 1 teaspoon of corn starch and mix with 2 teaspoons of water.
- Toasted sesame to garnish
1. Wash and rinse sweet rice well. Pour in ramekin bowl (can use pyrex or anything that can sustain high heat). Add water, oil and salt. Place trivet and pour 1 cup of sink water to inner pot. Place ramekin bowl on trivet. Close lid, select manual, high pressure, 10 minutes. While the rice is cooking, mix 1/2 cup of coconut milk and 1.5 table spoons of sugar. Set mixture aside to wait for rice.
2. For the coconut sauce to pour on before serving, heat pan on stove top and add remainder coconut milk, 2 table spoons of sugar and 1 teaspoon of salt. Once sauce is hot, slowly add the corn starch with water mixture to thicken the sauce. Whisk well, bring to a boil and set aside.
3. Once rice is cooked, quick release. Pour in the coconut milk and sugar mixture (from step 1) and stir well. Close lid and let it "keep warm" for 10 minutes for the rice to absorb the sauce.
4. For presentation, slice mango preferably a riped one. Scoup rice and drizzle coconut sauce (from step 2). Add toasted sesame and serve! I like my rice warm with a lot of coconut sauce! Enjoy and go on a diet another day.
Recipe from Katie T. La, Facebook
I used the rice cooker because that’s all I can do right now, so I soaked it in coconut sauce afterwards for 45 minutes, then drizzled more on before eating
Mango with sticky rice
2 c sweet rice
1 1/2 c water
1/2 tsp salt
After cooking, let sit for 25 minutes untouched
Fluff with chopsticks
Coconut sauce:
2 cups coconut cream
4 TBSP sugar
1/2 tsp salt
1/2 tsp vanilla extract
Pour 1 1/2 cups into rice and let soak for 45 minutes
Save remaining to drizzle on later
Serve with mangos and toasted sesame seeds (optional)
Recipe from Lisa Longanisa, Facebook
1 mango
1 can coconut milk (reserve 1/4 cup for sauce)
1 1/2 cup sweet rice (rinsed and drained)
1/4 cup water
1/4 cup sugar
2 tsp salt
Sesame seeds for garnish
Directions:
Wash rice and let soak for at least an hour before using.
In a saucepan bring the coconut milk, rice, water, sugar & salt on low heat until the liquid evaporates (with lid on)
For the sauce: (use reserve) 1/4 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and 1 tsp tapioca starch in a saucepan; bring to a boil.
Notes: Coconut cream for sticky rice - I use 1 can cream of coconut (14 oz.), 1/4 cup water, 1 cup sugar, 1 heaping teaspoon tapioca starch, 1/2 teaspoon salt. Mix well and simmer tills gently boil
Steaming sticky rice - I soak overnight and then steam it in a bamboo steamer wrapped in cheesecloth. Hint: Make sure that you wet your cheesecloth first with water before putting the rice on it or it will stick and be harder to separate the rice and cloth after steaming.
Rice in Instant Pot - Next time try 2 c and 1 1/3 c water with 1/4 tsp salt. Always turns out just the right consistency for me.
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