Best 3 Khao Neeo Recipes
Khao Neow, also known as sticky rice, is a staple food in many Southeast Asian cultures. It is a glutinous rice that is cooked by steaming, and it has a soft, chewy texture. Khao Neow is often served with savory dishes, such as curries and stir-fries, but it can also be used in sweet desserts. If you're looking for a delicious and authentic way to enjoy Khao Neow, here are a few recipes that you can try.
Check out the recipes below so you can choose the best recipe for yourself!
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:
- Use the right kind of sticky rice. Glutinous rice is the best choice for khao neeo, as it has a high starch content that makes it sticky when cooked.
- Soak the rice before cooking. Soaking the rice for at least 30 minutes helps to soften it and make it more pliable, which will result in a more tender and sticky texture.
- Cook the rice in a steamer. Steaming is the best way to cook khao neeo, as it allows the rice to cook evenly without becoming mushy.
- Use a bamboo steamer. A bamboo steamer is the traditional way to cook khao neeo, and it helps to give the rice a delicate flavor and aroma.
- Don't overcook the rice. Overcooked khao neeo will become mushy and lose its sticky texture.
- Serve the rice warm. Khao neeo is best served warm, as it will become less sticky as it cools.
Conclusion:
Khao neeo is a delicious and versatile dish that can be enjoyed in many different ways. Whether you serve it with savory or sweet dishes, khao neeo is sure to be a hit. So next time you're looking for a new and exciting way to enjoy rice, give khao neeo a try!
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