Best 6 Thai Sticky Rice With Nam Pla And Coconut Milk Recipes

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**Thai Sticky Rice with Nam Pla and Coconut Milk: A Culinary Journey to Thailand**

Indulge in the captivating flavors of Thailand with this delightful dish of sticky rice, known as "Khao Neeo Mamuang" in Thai. This iconic dish is a harmonious blend of sweet, sour, and savory flavors, creating a taste sensation that will transport you to the vibrant streets of Bangkok. The soft and sticky rice, cooked to perfection, is the perfect accompaniment to the tangy and aromatic nam pla (fish sauce) and the rich and creamy coconut milk. This culinary masterpiece is often served with fresh mango slices, adding a refreshing and vibrant touch to the dish. Prepare to embark on a culinary adventure as we explore the intricacies of this beloved Thai delicacy, with a collection of recipes that cater to various dietary preferences and cooking styles. From traditional methods to modern twists, let's delve into the world of Thai sticky rice with nam pla and coconut milk.

Here are our top 6 tried and tested recipes!

THAI COCONUT-MANGO STICKY RICE



Thai Coconut-Mango Sticky Rice image

I was trying to match a dessert sold at a local Thai restaurant; this is pretty close, but not exact. The real thing uses glutinous rice, but since that is not available in most of the U.S., this can be a variation for people without it.

Provided by Sass Smith

Categories     Dessert

Time 35m

Yield 3 serving(s)

Number Of Ingredients 4

1/2 cup jasmine rice or 1/2 cup other sweet asian rice
1 (14 ounce) can coconut milk (you can use the light kind if you want, it just makes it a little less rich)
1/2 cup sugar
1 mango, sliced

Steps:

  • Rice: Cook rice according to package directions, but substitute coconut milk for half of the water, and add half the sugar.
  • It should be fairly dry when you finish cooking it, without any liquid visible in the pot.
  • Sauce: In a medium saucepan, boil the rest of the coconut milk with the second half of the sugar.
  • Keep this at a full boil until the rice is cooked, or until it reaches a thick, syrupy consistency.
  • Presentation: Arrange the cooked coconut rice in a bowl or plate with the mango slices in some kind of pretty formation and dribble a bit of the sauce over the whole thing.

STICKY RICE WITH COCONUT MILK AND MANGO



Sticky Rice with Coconut Milk and Mango image

This recipe will allow you to create a decadent Thai desert. This is an easy and clear recipe. The steamed sweet sticky rice soaked in coconut milk and topped with sliced mango will be sure to please family and guests alike.

Provided by Lacey Olsen

Categories     World Cuisine Recipes     Asian     Thai

Time 2h45m

Yield 4

Number Of Ingredients 5

1 cup sweet (glutinous) rice
1 cup coconut milk
2 tablespoons white sugar
⅛ teaspoon salt
1 ripe mango - peeled, seeded, and sliced

Steps:

  • Rinse sweet rice until water runs clear. Soak rice in warm water, 2 to 4 hours. Drain.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Line the steamer with cheese cloth and spoon rice into cheese cloth; steam until thoroughly cooked, about 20 minutes. Remove steamer from heat and transfer rice to a bowl.
  • Mix coconut milk, sugar, and salt together in a saucepan; bring to a simmer. Pour 3/4 of the coconut milk mixture over rice; cover bowl and let sit for 5 minutes.
  • Pour remaining coconut milk mixture over rice and top with mango slices.

Nutrition Facts : Calories 331 calories, Carbohydrate 52 g, Fat 12.4 g, Fiber 2.6 g, Protein 4.5 g, SaturatedFat 10.8 g, Sodium 84 mg, Sugar 11.8 g

THAI STICKY RICE WITH NAM PLA AND COCONUT MILK



Thai Sticky Rice With Nam Pla and Coconut Milk image

We should just call this Happiness Rice, I think. From Bittman's, "The Best Recipes in the World."

Provided by Debbie R.

Categories     Rice

Time 2h2m

Yield 4 serving(s)

Number Of Ingredients 3

1 cup sticky rice (glutinous)
1 cup coconut milk
1 tablespoon nam pla

Steps:

  • Rinse rice. Soak it in water to cover for at least 1 hr and up to 24.
  • Drain, then wrap in cheesecloth. Put in a steamer above boiling water. Steam for about 30 minutes until tender.
  • Toss cooked rice with coconut milk and nam pla. Rewrap and steam (or microwave) for 5 more minutes to reheat.

HOW TO MAKE THAI STICKY RICE (วิธีทำ ข้าวเหนียว)



How to Make Thai Sticky Rice (วิธีทำ ข้าวเหนียว) image

This is a recipe for how to make Thai sticky rice (วิธีทำ ข้าวเหนียว). The best way to make it, is to soak raw sticky rice in water overnight, allow it to sit, then steam it for about 15 minutes. You'll have beautiful fluffy and delicious sticky rice. Read the recipe below, and watch the video here.

Provided by Mark Wiens (eatingthaifood.com)

Categories     How to make sticky rice (Thai style)

Time 10h15m

Yield 1 kilo

Number Of Ingredients 2

water to soak rice
1 kg. sticky rice (or however much you want to make)

Steps:

  • The night before you want to cook sticky rice, take your raw sticky rice, place it into a bowl or plastic tub, submerge in water, and allow to soak room temperature overnight. Alternatively, you can soak for at least 4 - 5 hours, but overnight is best.
  • Take the sticky rice out of the water (and the grains should be softer and a little swollen), and place into a bamboo steamer, or any type of steamer. Cover the steamer with either a lid, or you can do what I did and cover the basket with a cloth, then a metal lid - just to keep all the steam within the rice.
  • Add water to a pot with the steamer over the pot (just make sure the water doesn't touch the sticky rice), and once the water comes to a boil, steam for 15 - 20 minutes (usually 15 minutes for me is perfect) on a medium heat.
  • After 15 minutes take off the lid carefully, because it will be very hot, and just grab a taste test of the sticky rice to make sure it's soft and fluffy. If it's still a little crunchy, steam for a few more minutes, but if it's good to go, turn off the heat and either eat immediately, or transfer to some sort of airtight container or basket to hold until you're ready to eat.
  • Enjoy Thai sticky rice while it's hot and fresh.

NAM PRIK NAM PLA (TRADITIONAL THAI SAUCE)



Nam Prik Nam Pla (Traditional Thai Sauce) image

This is the classic Thai condiment you always find on a Thai table, whether its a restaurant or home. It is spooned onto everything from fried rice to noodle soups. Tightly sealed, this will keep up to 2 weeks. There are many versions of this sauce, this is the one that my family likes. Feel free to adjust the sour (lime juice), salty (fish sauce), sweet (sugar) or spicy to your liking.

Provided by shimmerchk

Categories     Thai

Time 5m

Yield 15 serving(s)

Number Of Ingredients 5

5 tablespoons Thai fish sauce
1/2 cup fresh lime juice
6 sliced birds eye chiles
2 teaspoons brown sugar
2 cloves garlic, minced

Steps:

  • Combine all ingredients in a bowl and mix until thoroughly blended.
  • Store in airtight container up to two weeks.
  • Serve with Thai Fried rice, grilled meats and satays, noodle soups or even with plain Jasmine rice.

Nutrition Facts : Calories 14.3, Fat 0.1, Sodium 465.3, Carbohydrate 3.2, Fiber 0.3, Sugar 1.9, Protein 0.7

THAI STICKY RICE ICE CREAM



Thai Sticky Rice Ice Cream image

This is still a very experimental work in progress! When going out for Thai I love the sticky rice with coconut milk and the fresh mango on the side. So why not give it a twist and make it a sweet and cool summer dessert.

Provided by Chef Mike 3

Categories     Frozen Desserts

Time 55m

Yield 8-12 serving(s)

Number Of Ingredients 6

1 cup whole milk
2 cups heavy cream
3/4 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup mango puree
1/4 cup coconut milk

Steps:

  • Make sure the whole milk, coconut milk, and heavy cream are well chilled.
  • In a large bowl combine the whole milk, coconut milk, and heavy cream.
  • Add the vanilla extract.
  • Stir in the granulated sugar until it is dissolved.
  • Then, stir in the mango puree until well blended.
  • Pour everything into your ice cream maker (I use a Cuisinart) and mix for at least 30-45 minutes.
  • Once ice cream resembles soft serve pour it into a freezer safe container. I can't help but sample what I made but it always taste better the next day after it has been in the freezer over night.
  • It may not be the most decadent ice cream like you get at Ben and Jerry's but making a frozen custard is just not quick enough for me. This recipe can take as little as hour while a custard based recipe can take three times that, waiting for the custard to cool.

Nutrition Facts : Calories 325.5, Fat 24.7, SaturatedFat 15.7, Cholesterol 84.6, Sodium 39.8, Carbohydrate 25.2, Fiber 0.5, Sugar 23.3, Protein 2.5

Tips:

  • Use high-quality glutinous rice: This is the key ingredient in sticky rice, so make sure you use a good quality brand.
  • Soak the rice for at least 3 hours, or overnight: This will help the rice to cook evenly and become more tender.
  • Cook the rice in a steamer: This is the traditional way to cook sticky rice, and it gives the best results. If you don't have a steamer, you can cook the rice in a pot on the stovetop, but you'll need to keep a close eye on it to make sure it doesn't overcook.
  • Serve the rice with your favorite Thai dishes: Sticky rice is a great accompaniment to curries, stir-fries, and grilled meats. It's also delicious served with sweet dishes like mango sticky rice.

Conclusion:

Thai sticky rice is a delicious and versatile dish that can be enjoyed in many different ways. With its unique texture and flavor, it's a staple of Thai cuisine and a favorite among food lovers around the world.

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