{"id":1391,"date":"2024-05-27T12:52:56","date_gmt":"2024-05-27T12:52:56","guid":{"rendered":"https:\/\/homekitchennotes.com\/smittenkitchen\/2024\/05\/27\/mango-sticky-rice\/"},"modified":"2024-07-30T06:30:05","modified_gmt":"2024-07-30T06:30:05","slug":"mango-sticky-rice","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/mango-sticky-rice\/","title":{"rendered":"Mango Sticky Rice"},"content":{"rendered":"

With\u00a0coconut-cream-infused rice, glowing\u00a0ripe mango slices, and a\u00a0sweet coconut sauce,\u00a0khao niaw\u00a0mamuang, or\u00a0Thai mango sticky rice, is easy to fall for. This recipe is inspired by the classic preparation (traditionally cooked in a bamboo steamer) but made differently. 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.<\/p>\n

\n

Ingredients<\/h2>\n

4 servings<\/p>\n

\n

1<\/p>\n

15-oz. can unsweetened coconut milk<\/div>\n

1\u00bd<\/p>\n

cups Thai sweet rice, such as Three Rings<\/div>\n

3<\/p>\n

Tbsp. packed grated palm sugar (about 1.5 oz.), raw sugar, or brown sugar<\/div>\n

1\u00bc<\/p>\n

tsp. kosher salt<\/div>\n

2<\/p>\n

ripe Champagne or regular mangoes, cut into pieces, chilled<\/div>\n
Toasted white sesame seeds, black sesame seeds, finely grated lime zest, and lime wedges (for serving)<\/div>\n<\/div>\n<\/div>\n
\n

Preparation<\/h2>\n
    \n
  1. \n

    Step 1<\/h4>\n

    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\u201312 hours (coconut cream will rise to the top as rice soaks; whisk to combine before straining). Strain rice through a fine-mesh sieve set over a bowl; reserve \u00be cup soaking liquid.<\/p>\n

    Step 2<\/h4>\n

    If cooking on a stovetop:<\/strong> Choose a large saucepan with a lid. Spread a clean kitchen towel on a work surface and place lid in the center, handle up. Tie 4 corners of towel together on top of lid (you\u2019ve just turned the lid into a special airtight steam absorber that prevents the rice from getting gummy). Bring rice, sugar, salt, and reserved \u00be cup soaking liquid to a simmer in saucepan over medium-high heat, stirring to dissolve sugar. Reduce heat to low, cover, and cook until liquid is absorbed, 15\u201325 minutes\u2014try not to lift the lid at all for the first 15 minutes. At the 15-minute mark, uncover and scrape a spoon against bottom of pan to make sure rice isn\u2019t sticking and all liquid is gone. If there\u2019s still liquid, replace lid and keep cooking.<\/p>\n

    If using a rice cooker:<\/strong> Combine rice, sugar, salt, and reserved \u00be cup soaking liquid in machine\u2019s bowl and stir to dissolve sugar. Close lid and set cooker to \u201csweet rice\u201d setting.<\/p>\n

    Step 3<\/h4>\n

    Remove from heat and let sit, covered, 15 minutes. 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.<\/p>\n

    Step 4<\/h4>\n

    Divide warm rice among small bowls. Serve with mango alongside. Sprinkle with sesame seeds, then top with lime zest and a squeeze of lime juice.<\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":"

    With\u00a0coconut-cream-infused rice, glowing\u00a0ripe mango slices, and a\u00a0sweet coconut sauce,\u00a0khao niaw\u00a0mamuang, or\u00a0Thai mango sticky rice, is easy to fall for. This recipe is inspired by the classic preparation (traditionally cooked in a bamboo steamer) but made differently. While some sticky rice recipes call for a strainer or cheesecloth-lined colander, this saucepan method eliminates the need for […]<\/p>\n","protected":false},"author":2,"featured_media":1392,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1391","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-veggielicious-eats"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1391","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=1391"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1391\/revisions"}],"predecessor-version":[{"id":5122,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1391\/revisions\/5122"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/1392"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=1391"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=1391"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=1391"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}