Thai Sweet Sticky Rice With Mango (Khao Neeo Mamuang) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 ½ cups uncooked short-grain white rice
Long Grain & Black Beans with cilantro lime flavor
2 cups water
1 ½ cups coconut milk
1 cup white sugar
½ teaspoon salt
½ cup coconut milk
1 tablespoon white sugar
¼ teaspoon salt
1 tablespoon tapioca starch
3 mango, peeled and sliced
1 tablespoon toasted sesame seeds
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Directions: |
Directions: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 ½ cups coconut milk, 1 cup sugar, and ½ 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 ½ cup coconut milk, 1 tablespoon sugar, ¼ teaspoon salt, and the tapioca starch in a saucepan; bring to a boil.
Place the sticky rice on a serving dish. Arrange the mango on top of the rice. Pour the sauce over the mango and rice. Sprinkle with sesame seeds. |
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Personal
Notes: |
Personal
Notes: Back when Nit Noi was in the Village, we used to get it everytime we ate there - sometimes only getting and sharing it. We have many fond memories of it and would love to be able to make it at home since Nit Noi is no longer in the Village. Note: Jasmine Rice is not the same as Sticky rice but can be used as a substitute if sticky rice is not available.
Most of the world’s spices come from plants that originally grew wild in hot humid climates that are also conducive to the growth of micro-organisms. These plants evolved to produce toxic secondary metabolites – largely the bitter tasting glycoalkaloids and polyphenols - to defend themselves against these micro-organisms and as an active deterrent for browsing mammals. Currently most spices come from roughly the areas in Asia including Thailand where they originated while chilies (chili from Nahuatl chīlli, Capsicum annuum - from the genus Capsicum, a member of the nightshade family, Solanaceae contains the toxin capsaicin) are grown in a variety of places but likely originated in Mesoamerica. While spices may have been used primarily to add flavor, their anti-microbial glycoalkaloid toxins helped to preserve and make food safer to eat. The polyphenols are said to have a wide variety of health benefits many of which have neither been clinically proved nor disproved. The human immune system can handle small amounts of the glycoalkaloids but they are harmful in larger concentrated doses and can even be deadly.
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