Best Thai Sticky Rice With Nam Pla And Coconut Milk Recipes

THAI STICKY RICE WITH NAM PLA AND COCONUT MILK

Steps:

• Rinse rice. Soak it in water to cover for at least 1 hr and up to 24.
• Drain, then wrap in cheesecloth. Put in a steamer above boiling water. Steam for about 30 minutes until tender.
• Toss cooked rice with coconut milk and nam pla. Rewrap and steam (or microwave) for 5 more minutes to reheat.

THAI STICKY RICE ICE CREAM

Steps:

• Make sure the whole milk, coconut milk, and heavy cream are well chilled.
• In a large bowl combine the whole milk, coconut milk, and heavy cream.
• Add the vanilla extract.
• Stir in the granulated sugar until it is dissolved.
• Then, stir in the mango puree until well blended.
• Pour everything into your ice cream maker (I use a Cuisinart) and mix for at least 30-45 minutes.
• Once ice cream resembles soft serve pour it into a freezer safe container. I can't help but sample what I made but it always taste better the next day after it has been in the freezer over night.
• It may not be the most decadent ice cream like you get at Ben and Jerry's but making a frozen custard is just not quick enough for me. This recipe can take as little as hour while a custard based recipe can take three times that, waiting for the custard to cool.

AROMATIC STICKY RICE

Steps:

• Put all the ingredients into a large saucepan and let stand for five minutes.
• Cover the pan and bring to a boil, then reduce the heat and cook over a low heat for 10 minutes until the water is absorbed.
• Remove the pan from the heat and allow to stand covered for five further minutes.
• Remove the flavourings, if wished, and pile into a serving dish.
• Serve immediately, while very hot.

NAM PRIK NAM PLA (TRADITIONAL THAI SAUCE)

Steps:

• Combine all ingredients in a bowl and mix until thoroughly blended.
• Store in airtight container up to two weeks.
• Serve with Thai Fried rice, grilled meats and satays, noodle soups or even with plain Jasmine rice.

THAI COCONUT-MANGO STICKY RICE

Steps:

• Rice: Cook rice according to package directions, but substitute coconut milk for half of the water, and add half the sugar.
• It should be fairly dry when you finish cooking it, without any liquid visible in the pot.
• Sauce: In a medium saucepan, boil the rest of the coconut milk with the second half of the sugar.
• Keep this at a full boil until the rice is cooked, or until it reaches a thick, syrupy consistency.
• Presentation: Arrange the cooked coconut rice in a bowl or plate with the mango slices in some kind of pretty formation and dribble a bit of the sauce over the whole thing.