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Thai Sweet Coconut Sticky Rice With Fresh Mango

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $2.01

$2.01 per serving

4 people like this recipe

4 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 vegetarian,vegan,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian,vegan side dish Indian,Thai,Asian
spoonacular Score:38%

Spoonacular Score: 38%

 

The recipe Thai Sweet Coconut Sticky Rice With Fresh Mango is ready in around 45 minutes and is definitely a great gluten free and vegan option for lovers of Asian food. This recipe makes 4 servings with 841 calories, 6g of protein, and 24g of fat each. For $2.01 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. It works well as a rather cheap side dish. This recipe is liked by 4 foodies and cooks. If you have sugar, water, mangoes, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 42%. This score is solid. Try Thai Coconut Sticky Rice with Mango, How To Make Thai Mango With Coconut Sticky Rice, and Coconut Sticky Sweet Rice with Mango for similar recipes.

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Thai. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Mulderbosch Chenin Blanc. It has 4.2 out of 5 stars and a bottle costs about 15 dollars.

Mulderbosch Chenin Blanc

Pale yellow in color, with a hint of green. A clean, lively wine with abundant lemon and lime aromas on the nose, with nuances of nutmeg and cloves. Well-balanced and elegant, but with some weight and a powerful follow-through. Stylistically dry and lightly oaked, this is an excellent wine to enjoy with food.

» Get this wine on Wine.com

Ingredients

Servings:
1 can
1 can canned coconut milk
canned coconut milk
2 tsps
2 tsps cornstarch
cornstarch
330
330  mangoes
mangoes
1 pinch
1 pinch salt
salt
1 cup
1 cup sticky rice
sticky rice
8 cups
8 cups water
water
2 cups
2 cups white sugar
white sugar
1 can canned coconut milk
1 can
canned coconut milk
2 tsps cornstarch
2 tsps
cornstarch
330  mangoes
330
mangoes
1 pinch salt
1 pinch
salt
1 cup sticky rice
1 cup
sticky rice
8 cups water
8 cups
water
2 cups white sugar
2 cups
white sugar

Equipment

sauce pan
sauce pan
pot
pot
sauce pan
sauce pan
pot
pot


Instructions

  1. Soak the sticky rice in 1 cup water for 1 hour in a pot
  2. Add 3/4 cup (more) water to the rice and bring it to boil on a high heat. Reduce to low heat and cover it with a lid.
  3. Meanwhile, make coconut sauce. Pour 3/4 cup of coconut cream into a saucepan on a medium heat. Let it simmer, add sugar and stir until it dissolves.
  4. When the rice becomes dry (not yet cooked), pour the hot coconut sauce onto the sticky rice. Turn the heat off. Cover it with a lid for 15 minutes.
  5. Make coconut cream. Pour 1/4 coconut cream onto a saucepan. Let it simmer then add a pinch of salt and cornstarch.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.01
Ingredient
1 can canned coconut milk
2 teaspoons cornstarch
2 mangoes
1 cup sticky rice
2 cups white sugar
Price
$2.44
$0.02
$2.39
$2.64
$0.55
$8.04

Tips

Health Tips

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Frozen (and potentially even canned) fruit and vegetables contain as much?if not more?vitamins than fresh versions that have been sitting around the supermarket too long. So don't hesitate to buy canned or frozen goods if your budget or the season doesn't allow for fresh!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Cooking Tips

  • Corn starch can be added directly to cold liquids, but to avoid lumps corn starch must be mixed with a cold liquid (usually water or stock) before it can be added to hot liquids like soup or gravy. This mixture of corn starch in a cold liquid is called a "slurry."

  • Corn starch, potato starch, arrowroot powder, and tapioca powder are all comparable in terms of thickening ability, so you can usually substitute them 1:1. Flour, on the other hand, is only half as effective, so if you are using flour instead of corn starch or one of the others named, you'll need to use twice as much.

Disclaimer

Nutritional Information

Quickview
841 Calories
6g Protein
24g Total Fat
156g Carbs
6% Health Score
Limit These
Calories
841
42%

Fat
24g
38%

  Saturated Fat
21g
133%

Carbohydrates
156g
52%

  Sugar
114g
127%

Cholesterol
0.0mg
0%

Sodium
54mg
2%

Get Enough Of These
Protein
6g
12%

Manganese
1mg
71%

Vitamin C
32mg
40%

Copper
0.52mg
26%

Selenium
14µg
20%

Fiber
4g
19%

Vitamin A
892IU
18%

Magnesium
60mg
15%

Phosphorus
144mg
14%

Iron
2mg
14%

Folate
54µg
14%

Potassium
439mg
13%

Vitamin B3
2mg
12%

Zinc
1mg
9%

Vitamin B6
0.18mg
9%

Vitamin B1
0.13mg
9%

Vitamin B5
0.73mg
7%

Vitamin E
0.89mg
6%

Calcium
46mg
5%

Vitamin B2
0.08mg
4%

Vitamin K
3µg
3%

covered percent of daily need

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