Sweet Rice Recipe Sweet Recipes In Urdu Indian With Milk In Hindi With Bread With Maida For Kids For Holi In Hindi For Diwali With Carrat

Sweet Rice Recipe Biography
Source(google.com.pk)
Classic Thai Mango Sticky Rice Dessert (Khao Niaow Ma Muang)

This Mango Sticky Rice Dessert (Khao Niaow Ma Muang) is a classic Thai dessert and SO very scrumptious. Be sure to get the right rice for this dessert - regular (savory) rice will not work; you need sweet rice (see link in ingredients list). The sticky rice can either be steamed, as they do in Thailand (a colander can be used for this), or you can make it in a pot on your stove (instructions included). Place some fresh mango slices over the sticky rice, then smother with the easy coconut sauce - pure heaven! If you like mangos and/or sticky rice, you're going to love this very simple but exotic Thai dessert.
Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients:

1 cup Thai Sweet Rice (also called 'sticky rice' OR 'glutinous rice', available at Asian food stores
1-2 ripe mangos, cut into bite-size pieces (for more on mangos, see below)
4-5 Tbsp. palm sugar OR brown sugar
1/4 tsp. salt
1 can good-quality (thick) coconut milk
water (for boiling or steaming the rice)
Preparation:


Soak the rice in 1 cup water for 20-30 minutes, OR up to 4 hours.
Do not drain the rice. Simply add 3/4 cup (more) water, plus 1/4 can coconut milk, 1/4 tsp. salt, and 1 Tbsp. brown sugar. Stir this into the rice.
Bring to a gentle boil, then partially cover with a lid (leaving some room for steam to escape). Reduce heat to medium-low (#2.5 on the dial).
Simmer in this way for 20 minutes, or until the coconut-water has been absorbed by the rice. Turn off the heat, but leave the pot on the burner with the lid on tight. Allow to sit for 5-10 minutes. (For step-by-step instructions (with pictures) on how to do this, see my: How to Cook Sticky Rice.)
To make the sauce, warm (do not boil) the rest of the can of coconut milk over medium-low heat (5 minutes). Add 3 Tbsp. sugar, stirring to dissolve.
Taste-test the sauce for sweetness, adding more sugar if desired. (note that it will taste less sweet when added to the rice).
To assemble, place a few 'mounds' of sticky rice in each serving bowl. Top with slices of teh mango, then pour sauce over. It should look like an English pudding with custard sauce, with the mounds of rice swimming in sauce.
OR, here's another method that results in even more coconut-ty flavor (optional): Add scoops of rice (portion out 1 scoop per person) directly to the sauce pot and stir over low heat, gently breaking apart large lumps, but leaving smaller lumps/chunks). Now add the mango pieces and gently stir until everything is warmed through. Portion out into serving bowls, making sure everyone has equal amounts of rice, mango, and plenty of sauce. ENJOY!

Most people would call this rice pudding. Its about the same, but we tend to eat it warm, where others may eat it cold. We also consider it to be a useful addition to any meal, be it as a side dish or a breakfast. The recipe is pretty easy, so I suggest you try it for yourself.


The ingredients are easy to come by. The sweetened condensed milk was the most expensive and the only single use item.

Water, rice and butter goes in the pot. You heat it to a boil.

Once its up to a boil you add the lid.

Its going to sit like this for 20-25 minutes.

To this you add the milk, vanilla, sugar, cinnamon and stir. Then you let it sit on the stove for 20-30 minutes at low heat. I stir it frequently to stop the rice from sticking.

I made the mistake of adding a little too much sugar to this batch. I forgot how sweet condensed milk is and I usually do not measure when I cook familiar recipes. I poured in the sugar and it came out way too rich. it tasted good but it is going to need to sit for all that sweet to settle. ( I am not sure if that is actually a thing.)

Despite how sweet it was it came off very good. Despite me making up the "settling" thing it actually was very good the next day. Typically when I make sweet rice its for dinner. My favorite meal is to pair it with fried chicken and broccoli. I make enough to put it into Tupperware and eat at various times during the week.


This recipe doesn't get graded because its one I have been making for years. I love it because its good for breakfast, lunch, dinner, or even dessert. I strongly suggest you try it.
Sweet rice, also known as Kheer, is a thick rice pudding that has been flavored with spices such as cinnamon, nutmeg, and cardamom.  It is sweetened with sugar or condensed milk and served warm or cold.  This tasty rice pudding is typically served at Hindu or Muslim religious functions as a dessert.  It can sometimes be eaten with puri, which adds another layer of texture and flavor.  This is a special recipe, as it belongs to my grandmother.  I have yet to taste a sweet rice recipe that is as good as hers.  It has the perfect balance of sweetness, creaminess, and flavor.  


Being Hindu and growing up in a Hindu home meant helping my mom and grandmother cook traditional foods for our Jhandi's or Pooja's (this is what we call a prayer service).  We would invite all of our family members, friends, and neighbors to the prayer service and prepare delicious foods to serve afterwards.  My mom would make all of the traditional foods that are typically served at a Hindu prayer services. "Jhandi food" as I like to call it, includes seven different types of curries, rice, dhal puri, roti, along with even tastier desserts/sweets such as peera (fudge), mithai, and sweet rice.

The one dessert that I was always drawn to was my grandmother's sweet rice.  It seems this may be an easy dish to make, but the truth is, at any point during the cooking process, things can go haywire.  Mishaps such as under cooking the rice, adding too much rice for the amount of  milk, and even adding too much sugar are all factors that can mess up the entire dish.   Until I made all of the above mentioned mistakes, it made me appreciate my grandmother's careful attention to making gigantic pots of this wonderful pudding without any said errors.  Now that she lives in India, it is hard to watch her cook and jot down measurements as she goes, but fortunately for me (and you) my aunt has mastered my grandmother's recipe so I was able to document it for all of posterity. Yes, it's that serious ;)

Sweet Rice Recipe Sweet Recipes In Urdu Indian With Milk In Hindi With Bread With Maida For Kids For Holi In Hindi For Diwali With Carrat

Sweet Rice Recipe Sweet Recipes In Urdu Indian With Milk In Hindi With Bread With Maida For Kids For Holi In Hindi For Diwali With Carrat

Sweet Rice Recipe Sweet Recipes In Urdu Indian With Milk In Hindi With Bread With Maida For Kids For Holi In Hindi For Diwali With Carrat

Sweet Rice Recipe Sweet Recipes In Urdu Indian With Milk In Hindi With Bread With Maida For Kids For Holi In Hindi For Diwali With Carrat

Sweet Rice Recipe Sweet Recipes In Urdu Indian With Milk In Hindi With Bread With Maida For Kids For Holi In Hindi For Diwali With Carrat

Sweet Rice Recipe Sweet Recipes In Urdu Indian With Milk In Hindi With Bread With Maida For Kids For Holi In Hindi For Diwali With Carrat

Sweet Rice Recipe Sweet Recipes In Urdu Indian With Milk In Hindi With Bread With Maida For Kids For Holi In Hindi For Diwali With Carrat

Sweet Rice Recipe Sweet Recipes In Urdu Indian With Milk In Hindi With Bread With Maida For Kids For Holi In Hindi For Diwali With Carrat

Sweet Rice Recipe Sweet Recipes In Urdu Indian With Milk In Hindi With Bread With Maida For Kids For Holi In Hindi For Diwali With Carrat

Sweet Rice Recipe Sweet Recipes In Urdu Indian With Milk In Hindi With Bread With Maida For Kids For Holi In Hindi For Diwali With Carrat

Sweet Rice Recipe Sweet Recipes In Urdu Indian With Milk In Hindi With Bread With Maida For Kids For Holi In Hindi For Diwali With Carrat