RECIPE ADAPTED TO MAKE QUARANTINE STICKY RICE MANGO
Since our ability to source exotic ingredients is a bit shaken right now, I present to you an equally delicious version with ingredients that are a little easier to get. The steps will be practically the same and the ingredients will only change in the type of rice.
As for coconut milk, I recommend you use the one that comes in a can, which is more of a cream than the coconut drink since the latter is too liquid and does not have the coconut fat or the intense flavor that we are looking for. You can find coconut cream in supermarkets (Mercadona to name one has), South American food stores, and online of course.
The key to having well-done rice and not pasta will also be to soak it and steam it or cook it with little water without stirring it, in this way it will remain entourage and well done.
As for coconut milk, I recommend you use the one that comes in a can, which is more of a cream than the coconut drink since the latter is too liquid and does not have the coconut fat or the intense flavor that we are looking for. You can find coconut cream in supermarkets (Mercadona to name one has), South American food stores, and online of course.
The key to having well-done rice and not pasta will also be to soak it and steam it or cook it with little water without stirring it, in this way it will remain entourage and well done.
You may also be interested to know about the following recipe khao neeo mamuang
1 cup of rice to make sushi or coarse grain (180 gr)
1 jar of coconut cream (250 gr)
4 tablespoons of cane or panela sugar
1/4 teaspoon of salt
1/2 teaspoon cornstarch
1 or 2 ripe mangoes
Let the rice soak for 4 to 8 hours. Although we are not used to soaking rice, in this way we will achieve the same as with glutinous rice that is made before and is perfect.
Steam it if you have a steamer with the same steps as the traditional version. If you do not have a boil with 1 and a half cups of water without stirring it. Add more water if needed.
Prepare the coconut creams as in the traditional version.
Mix the sweet cream with the cooked rice and let it rest for 20 minutes covered.
Serve in portions accompanied by coconut syrup with a salty touch and the fresh mango.
In this version, as you can see in the photos, I put a little dehydrated coconut on top and it was great.
INGREDIENTS
1 cup of rice to make sushi or coarse grain (180 gr)
1 jar of coconut cream (250 gr)
4 tablespoons of cane or panela sugar
1/4 teaspoon of salt
1/2 teaspoon cornstarch
1 or 2 ripe mangoes
PREPARATION
Let the rice soak for 4 to 8 hours. Although we are not used to soaking rice, in this way we will achieve the same as with glutinous rice that is made before and is perfect.
Steam it if you have a steamer with the same steps as the traditional version. If you do not have a boil with 1 and a half cups of water without stirring it. Add more water if needed.
Prepare the coconut creams as in the traditional version.
Mix the sweet cream with the cooked rice and let it rest for 20 minutes covered.
Serve in portions accompanied by coconut syrup with a salty touch and the fresh mango.
In this version, as you can see in the photos, I put a little dehydrated coconut on top and it was great.
Comments
Post a Comment