Best Low Fat Sticky Rice With Mango Sorbet Recipes

STICKY RICE WITH MANGO SORBET

Sticky Rice With Mango Sorbet image

Make and share this Sticky Rice With Mango Sorbet recipe from Food.com.

Provided by ratherbecookin

Categories Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

2 cups long grain glutinous rice thai sweet rice
3 cups water
1 (14 ounce) can coconut milk
1/2 cup sugar
1 teaspoon salt
2 1/2 cups mango juice (or substitute your favorite flavor)

Steps:

Soak rice in a bowl of water for 30 minute.
Place mango juice in your ice cream maker and turn it on. Approx 20 minute Time will vary depending on machine.
Strain rice
Place rice in rice cooker with 3 cups water ( if you don't soak rice use 4 cups water) If you don't have cooker simmer on low in a covered pot for 20 minute
Combine coconut milk sugar and salt in a pan, heat until sugar is melted. set aside.
Place cooked rice in a large bowl and stir gently to release steam.
Mix in coconut liquid, combining quickly.
Allow rice to sit for a few minutes to absorb coconut liquid.
Serve 1/2 cup sticky rice topped with 1/4 cup mango sorbet.

Nutrition Facts : Calories 319, Fat 9.4, SaturatedFat 8.2, Sodium 321.6, Carbohydrate 54.6, Fiber 2.4, Sugar 15.7, Protein 4.5

THAI SWEET STICKY RICE WITH MANGO (KHAO NEEO MAMUANG)

Thai Sweet Sticky Rice With Mango (Khao Neeo Mamuang) image

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

Ingredients

1 ½ cups uncooked short-grain white rice
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 mangos, peeled and sliced
1 tablespoon toasted sesame seeds

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