Ingredients
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1 cup raw glutinous rice (also known as sticky rice)
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1 can full-fat coconut milk (14 oz)
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1/2 ripe mango, sliced into small cubes
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1 tablespoon unsweetened shredded coconut
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1 tablespoon maple syrup
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1 teaspoon vanilla extract
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Pinch of salt
Directions
Subtitle: Gluten-free, High-fiber, Kid-friendly, Low-carb, Oil-free, Quick & easy, Seasonal, Soy-free, Whole food plant-based
Ingredients:
– 1 cup raw glutinous rice (also known as sticky rice)
– 1 can full-fat coconut milk (14 oz)
– 1/2 ripe mango, sliced into small cubes
– 1 tablespoon unsweetened shredded coconut
– 1 tablespoon maple syrup
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Cook the glutinous rice according to package directions using only water. This will result in slightly undercooked rice. Set aside.
2. Combine the cooked glutinous rice, coconut milk, and maple syrup in a large bowl. Mix well until the rice is evenly coated.
3. Add the mango cubes and gently toss everything together. Cover and refrigerate for at least 30 minutes to allow the mango to soften.
4. Transfer the mixture to a serving dish or individual bowls. Garnish with fresh mint leaves, toasted coconut flakes, and additional mango slices if desired.
Note: You can also use frozen glutinous rice or make your own ahead of time. Simply spread the rice out on a baking sheet and dry it in the oven at 350°F for about 2 hours or until fully dried and crisp. Store in an airtight container for up to 6 months.
Serves 4 as a main course or 8 as a side dish.
Steps
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1
Done
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Cook the glutinous rice according to package directions using only water. This will result in slightly undercooked rice. Set aside. |
|
2
Done
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Combine the cooked glutinous rice, coconut milk, and maple syrup in a large bowl. Mix well until the rice is evenly coated. |
|
3
Done
|
Add the mango cubes and gently toss everything together. Cover and refrigerate for at least 30 minutes to allow the mango to soften. |
|
4
Done
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Transfer the mixture to a serving dish or individual bowls. Garnish with fresh mint leaves, toasted coconut flakes, and additional mango slices if desired. Note: You can also use frozen glutinous rice or make your own ahead of time. Simply spread the rice out on a baking sheet and dry it in the oven at 350°F for about 2 hours or until fully dried and crisp. Store in an airtight container for up to 6 months. Serves 4 as a main course or 8 as a side dish. |
