Uncle Ben's and the Thai Sticky Rice with Mango
Uncle Ben's has introduced whole grain rice to their line up of products. Through Foodbuzz Tastemakers Program I was provided with a box of this rice and asked to create a kid friendly dish. Hopefully I was successful.
Kids love dessert and so I decided that that was the way to go. Thai Sticky rice is usually make with a short grain rice that has much more starch than is in a long grain rice so I needed to find a way to add starchiness. I added rice flour to the rice once it was done cooking and that seemed to do the trick. Coconut milk is a key ingredient in this and canned works great.
This is typically served with mango sliced and placed on top of the rice but thought it would be fun to put it on the bottom. Whatever you decided to do remember it is best served fresh but it can be rewarmed (don't let the appearance scare you away) with additional sauce added.
Thai Stick Rice with Mango
1 package Uncle Ben's whole grain rice
1/2 tsp. coconut flavor
1 tsp. rice flour
2 cups canned coconut milk
3/4 cup dark brown sugar
1 tsp salt
3 ripe mangoes
whipped cream, optional
Cook rice according to the directions on the package adding the coconut flavor to the water before cooking. DO NOT stir the rice and the end before it sits to absorb the remaining moisture. After the rice has set for 5 minutes, stir in the rice flour and cover. Allow to sit while preparing the sauce.
Place the coconut milk in a heavy pot and heat over medium heat until hot. It will be thick and possibly clumpy but liquefy as you heat it. Do not boil the coconut milk, just get it warm enough to be steamy.
Add the sugar and salt to the coconut milk and stir until it dissolves completely.
Pour 1 cup of the coconut milk sauce over the cooked rice, cover rice and allow to sit and absorb the sauce for 30 - 60 minutes.
The rice will absorb most of the sauce.
While you wait for the sauce to be absorbed peel and slice the mangoes. There is a great video HERE that shows you how to do this if you need help.
To serve, place a mound of rice on each plate (or bowl) and place mango over or around the rice. Ladle some of the remaining sauce over the rice and mango. Top with whipped cream if desired.
As I said I decided to place the mango on the bottom this time but it comes out tasting great!
The traditional dish usually has stickier rice but this is version works well and cooks up much faster.
Kids love dessert and so I decided that that was the way to go. Thai Sticky rice is usually make with a short grain rice that has much more starch than is in a long grain rice so I needed to find a way to add starchiness. I added rice flour to the rice once it was done cooking and that seemed to do the trick. Coconut milk is a key ingredient in this and canned works great.
This is typically served with mango sliced and placed on top of the rice but thought it would be fun to put it on the bottom. Whatever you decided to do remember it is best served fresh but it can be rewarmed (don't let the appearance scare you away) with additional sauce added.
Thai Stick Rice with Mango
1 package Uncle Ben's whole grain rice
1/2 tsp. coconut flavor
1 tsp. rice flour
2 cups canned coconut milk
3/4 cup dark brown sugar
1 tsp salt
3 ripe mangoes
whipped cream, optional
Cook rice according to the directions on the package adding the coconut flavor to the water before cooking. DO NOT stir the rice and the end before it sits to absorb the remaining moisture. After the rice has set for 5 minutes, stir in the rice flour and cover. Allow to sit while preparing the sauce.
Place the coconut milk in a heavy pot and heat over medium heat until hot. It will be thick and possibly clumpy but liquefy as you heat it. Do not boil the coconut milk, just get it warm enough to be steamy.
Add the sugar and salt to the coconut milk and stir until it dissolves completely.
Pour 1 cup of the coconut milk sauce over the cooked rice, cover rice and allow to sit and absorb the sauce for 30 - 60 minutes.
The rice will absorb most of the sauce.
While you wait for the sauce to be absorbed peel and slice the mangoes. There is a great video HERE that shows you how to do this if you need help.
To serve, place a mound of rice on each plate (or bowl) and place mango over or around the rice. Ladle some of the remaining sauce over the rice and mango. Top with whipped cream if desired.
As I said I decided to place the mango on the bottom this time but it comes out tasting great!
The traditional dish usually has stickier rice but this is version works well and cooks up much faster.
Comments
Post a Comment