Best 3 Khao Neeo Recipes
**Khao Neeo: A Journey Through Thailand's Sweet Sticky Rice Delicacies**
Embark on a culinary adventure to discover the enchanting flavors of Khao Neeo, Thailand's beloved sweet sticky rice. This iconic dish holds a special place in Thai cuisine, enjoyed as a delectable dessert, a savory main course, and even a nourishing breakfast. From the vibrant streets of Bangkok to the serene temples of Chiang Mai, Khao Neeo captivates taste buds with its unique texture and irresistible sweetness. This article presents a collection of authentic Khao Neeo recipes, each offering a distinct taste of Thailand's culinary heritage. Indulge in the creamy richness of Khao Neeo Mamuang, where sweet sticky rice harmonizes with ripe mangoes. Delight in the vibrant colors and flavors of Khao Neeo Glua Sai, a sticky rice dessert adorned with vibrant green pandan leaves. Experience the savory delights of Khao Neeo Pad Prik, where sticky rice is stir-fried with aromatic shrimp paste and vegetables. And for a taste of tradition, try Khao Neeo Sang Kaya, a classic combination of sticky rice and a rich, custard-like coconut filling. As you explore these Khao Neeo recipes, you'll discover the versatility and boundless creativity of Thai cuisine.
THAI SWEET STICKY RICE WITH MANGO (KHAO NEEO MAMUANG)
This wonderful and authentic-tasting Thai dessert is as good, if not better, than any sweet sticky rice with Mango available in Thai restaurants.
Provided by Michelle
Categories World Cuisine Recipes Asian Thai
Time 1h30m
Yield 4
Number Of Ingredients 11
Steps:
- Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
- While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.
- Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil.
- Place the sticky rice on a serving dish. Arrange the mangos on top of the rice. Pour the sauce over the mangos and rice. Sprinkle with sesame seeds.
Nutrition Facts : Calories 817.4 calories, Carbohydrate 144.3 g, Fat 26 g, Fiber 6.4 g, Protein 8.4 g, SaturatedFat 21.7 g, Sodium 458.4 mg, Sugar 76.4 g
THAI SWEET STICKY RICE WITH MANGO (KHAO NEEO MAMUANG)
Steps:
- Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
- While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil. Remove from heat and set aside.
- Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.
- Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil.
- Place the sticky rice on a serving dish. Arrange the mangos on top of the rice. Pour the sauce over the mangos and rice. Sprinkle with sesame seeds.
KHAO NEEO
Categories Rice Side Vegetarian Vegan Boil Gourmet Sugar Conscious Low Sugar Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 1
Steps:
- In a large bowl (large enough to hold at least twice the volume of rice, about 6 cups) cover rice with cold water by 2 to 3 inches. Soak rice 8 to 24 hours. Alternatively, soak rice in warm water (about 110°F.) 2 hours. The longer soak allows more flavor to develop.
- Drain rice and transfer to a Southeast Asian rice-steamer basket or sieve. Set steamer basket or sieve over several inches of boiling water in a large pot or deep kettle. It is important that the rice not touch boiling water. Cover rice with a lid and steam, checking water level occasionally to make sure pot or kettle doesn't boil dry and adding more boiling water if necessary, 25 minutes, or until rice is shiny and tender.
- Transfer rice to a basket or bowl, breaking it up into smaller lumps, and immediately cover with a lid or clean kitchen towel. (Rice dries out if exposed to air as it cools, so keep covered until serving.)
Tips:
- Choose the right glutinous rice. Use a variety that is specifically meant for making khao neeo, such as Thai glutinous rice or Japanese mochi rice. Avoid using regular long-grain or short-grain rice, as these will not produce the same sticky texture.
- Soak the rice properly. Soaking the rice for at least 4 hours, or overnight, helps to soften it and make it more pliable. This will make it easier to cook and will also help to prevent it from becoming too hard or dry.
- Use the right amount of water. The amount of water you use will depend on the type of rice you are using and the desired consistency of your khao neeo. A good rule of thumb is to use about 1 cup of water for every 2 cups of rice.
- Cook the rice slowly and gently. Khao neeo should be cooked over low heat for a long period of time. This will help to prevent it from becoming overcooked or mushy.
- Steam the rice. Steaming the rice is the best way to achieve a light and fluffy texture. If you do not have a steamer, you can use a colander or a metal sieve placed over a pot of boiling water.
- Serve khao neeo with your favorite toppings. Khao neeo is a versatile dish that can be served with a variety of toppings, such as fresh fruit, coconut milk, or savory sauces.
Conclusion:
Khao neeo is a delicious and versatile dish that is easy to make at home. With the right ingredients and a little bit of patience, you can create a perfect pot of khao neeo that will impress your friends and family. So next time you are looking for a new and exciting side dish, give khao neeo a try. You won't be disappointed!
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