Sticky rice and Mangoes recipe – Thai Cuisine

Seasonal fruits and vegetables that naturally ripen in the sun are fresher, taste better and have the highest amount of nutrition, antioxidants and phytonutrients. Whereas, produce loses nutritional value the longer it is stored or sits while being transported. So, every time every season we can easily buy the respective fruits and vegetables without any more efforts. We provide all the seasonal fruits and vegetables for reasonable price at online Indian grocery/online Indian shop.

 Traditional Thai Cuisine

Traditional Thai cuisine loosely falls into four categories: tom (boiled dishes), yam (spicy salads), tam (pounded foods), and gaeng (curries). They are mostly delicious and healthy. In traditional Thai foods, you cannot find deep fried and stir fries foods.  

Thai food often pairs hot spices with sweet, light citrus flavors like lime and mango. The signature peanut sauce is somewhere between sweet and savory and adds depth to any dish. The layered flavors of Thai food make each dish feel completely unique and is what sets it apart from dishes in other Asian cuisines.

You can buy traditional Thai spices and foods at our store, Indian grocery Switzerland/ buy Indian grocery online.

Delicious Thai Sticky Rice and Mangoes recipe

“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. Sticky rice and mango is a famous dessert though it seems like a full meal.

Sticky rice must be soaked in water for 4 to 10 hours before steaming. During this time, the rice grains will swell slightly. When I first started testing this recipe, I came across a bunch of recipes on the internet that insisted you could make sticky rice without soaking it first.

Ingredients

• 1 cup Thai sweet rice (aka sticky rice)
• 2 cups water, divided
• 1 (13.5-ounce) can coconut milk, divided
• 1/4 teaspoon salt
• 4 to 5 tablespoons brown sugar, to taste, divided
• 1 to 2 ripe mangoes

Preparation

Put rice in a bowl and rinse several times in cold water until water is clear, not milky, then drain. Cover rice with cold water and let soak for at least 2 hours or up to 24 hours.

Drain rice using a fine-meshed sieve or colander (line with cheesecloth if colander holes are too large). Place rice over a pot of rapidly simmering water (don’t allow water to touch sieve) and steam, covered, for 15 minutes.

Remove lid and flip rice over. Continue steaming, covered, for 10 minutes, until rice is translucent and glossy. Taste to make sure rice is completely cooked; it may take up to 10 minutes more. Turn off heat. Fluff rice with a wooden spoon, then cover and let rest for 5 minutes.

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.

Put warm rice in a serving bowl. Pour coconut milk mixture over rice and stir well. Leave for 10 minutes to let absorb, then stir in coconut cream. Serve warm or at room temperature with mango slices.

Per Serving:

817 calories; protein 8.4g; carbohydrates 144.3g; fat 26g; sodium 458.4mg.

You can try at home and enjoy the recipe. Now order for all the ingredients at Indian grocery Switzerland/ buy Indian grocery online.