Thai Coconut Sticky Rice with Mango

I really love Thai food. I would love to learn more Thai recipes. This is one of our favorite desserts ever -- it's so amazing! I encourage you to try it. Tonight. HERE is where I found the recipe.

Thai Coconut Sticky Rice with Mango

• 1 C uncooked jasmine rice
• 2 C water
• 1 C coconut milk
• 2/3 C white sugar
• 1/3 tsp salt
• 1/3 C coconut milk
• 2/3 Tbsp white sugar
• 1/6 tsp salt
• 2/3 Tbsp tapioca starch
• 2 mangoes, peeled and sliced

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 C coconut milk, 2/3 C sugar, and 1/3 tsp 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 1/3 C coconut milk, 2/3 Tbsp sugar, 1/6 tsp salt, and the tapioca starch in a saucepan; bring to a boil.

Place the sticky rice on a serving dish. Arrange the mangoes on top of the rice. Pour the sauce over the mangoes and rice. Sprinkle with sesame seeds.

Serves 4.

Nutrition Facts

Serving Size 385 g

Amount Per Serving

Calories  554 Calories from Fat  174

% Daily Value*

Total Fat  19.4g 30%

Saturated Fat  17.0g 85%

Cholesterol  0mg 0%

Sodium  308mg 13%

Total Carbohydrates  94.8g 32%

Dietary Fiber  5.6g 23%

Sugars  53.4g

Protein  5.4g

Vitamin A 16% • Vitamin C 52% Calcium 3% • Iron 16%

Nutrition Grade C+

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• No cholesterol

Bad points

• High in saturated fat
• Very high in sugar

Thai Chicken & Bean Wraps

Most of my recent, totally awesome bean recipes come from HERE.

This one has so many flavors, it is quite literally a party in your mouth. The first couple bites, Dan would ask about a different ingredient. It was really good.

Wraps

• 15 oz black beans, drained and rinsed (1 can)
• Vegetable cooking spray
• 8 oz boneless skinless chicken breast, cut into 1/2-inch pieces
• 2 C small broccoli florets
• 1/2 medium onion, chopped
• 1/2 medium green bell pepper, chopped
• 1 Tbsp minced gingerroot or 1 tsp ground ginger
• 2 tsp minced garlic
• 4 flour tortillas (10-inch) 

Thai Seasoning

• 2 Tbsp reduced sodium tamari soy sauce (I used regular soy sauce)
• 2 Tbsp grated lemon rind or 2 to 3 teaspoons Lemon juice
• 2 Tbsp minced cilantro 
• 1 Tbsp peanut butter 
• 1 Tbsp brown sugar 
• 1/4 tsp crushed red pepper

Mix all of the Thai Seasoning ingredients together in a separate, small bowl.

Spray wok or large skillet with cooking spray; heat over medium heat until hot. Add chicken, and cook until browned, 3 to 4 minutes. Add broccoli, onion, bell pepper, gingerroot and garlic, and stir fry until crisp tender, about 5 minutes. 

Stir in black beans and Thai Seasoning; cook until hot, 2 to 3 minutes. 

Spoon about 1/2 cup mixture in center of each tortilla. Fold sides of tortillas in about 2 inches on the sides and roll up from other side to enclose filling.

Nutrition Facts

Serving Size 285 g

Amount Per Serving

Calories 317 Calories from Fat 67

% Daily Value*

Total Fat 7.4g 11%

Saturated Fat 1.7g 9%

Trans Fat 0.0g

Cholesterol 50mg 17%

Sodium 958mg 40%

Total Carbohydrates 39.4g 13%

Dietary Fiber 8.6g 34%

Sugars 6.2g

Protein 26.6g

Vitamin A 12% • Vitamin C 65% Calcium 10% • Iron 21%

Nutrition Grade A-

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• High in dietary fiber
• High in niacin
• Very high in vitamin C

Bad points

• High in sodium

Yummy.