Ingredients
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1 cup glutinous brown rice (also known as sweet rice or waxy rice)
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4 cups water
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2 cans full-fat coconut milk (do not shake!)
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2 large mangos, sliced into small cubes
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1/4 cup maple syrup or agave nectar
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1 tsp vanilla extract
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1/2 tsp salt
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Optional garnish: unsweetened coconut flakes, fresh mint leaves, and/or chopped peanuts
Directions
Sub_title: A delicious and refreshing twist on the classic Thai dessert!
Description: This creamy coconut mango sticky rice recipe is made with ripe mangos, creamy coconut milk, and glutinous rice, making it a perfect vegan and gluten-free alternative to traditional versions. It’s also raw, oil-free, high-fiber, and whole food plant-based!
Ingredients:
* 1 cup glutinous brown rice (also known as sweet rice or waxy rice)
* 4 cups water
* 2 cans full-fat coconut milk (do not shake!)
* 2 large mangos, sliced into small cubes
* 1/4 cup maple syrup or agave nectar
* 1 tsp vanilla extract
* 1/2 tsp salt
* Optional garnish: unsweetened coconut flakes, fresh mint leaves, and/or chopped peanuts
Instructions:
1. In a medium saucepan, combine the glutinous rice and water. Bring to a boil over high heat, stirring constantly until the water has absorbed and the rice is tender (about 30 minutes). Cover with a lid and set aside.
2. Meanwhile, in a high-speed blender or food processor, combine the coconut milk, maple syrup, vanilla extract, and salt. Blend until smooth and creamy.
3. Once the rice is cooked, transfer it to a large mixing bowl and fluff it up with a fork. Add the coconut mixture and mix well.
4. Place the mango cubes in another bowl and pour the remaining liquid from the blended coconut mixture over them. Let sit for about 10 minutes to allow the mango to soften slightly.
5. To assemble the dish, spoon the sticky rice onto individual plates or serving bowls. Top with the drained mango cubes and any desired garnish. Serve immediately.
Difficulty: Easy
Nutrition Facts: Calories per serving: approximately 300-400 calories, depending on portion size; Fat: 20-25 grams; Carbohydrates: 45-55 grams; Protein: 6-7 grams; Fiber: 7-9 grams.
Steps
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1
Done
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In a medium saucepan, combine the glutinous rice and water. Bring to a boil over high heat, stirring constantly until the water has absorbed and the rice is tender (about 30 minutes). Cover with a lid and set aside. |
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2
Done
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Meanwhile, in a high-speed blender or food processor, combine the coconut milk, maple syrup, vanilla extract, and salt. Blend until smooth and creamy. |
|
3
Done
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Once the rice is cooked, transfer it to a large mixing bowl and fluff it up with a fork. Add the coconut mixture and mix well. |
|
4
Done
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Place the mango cubes in another bowl and pour the remaining liquid from the blended coconut mixture over them. Let sit for about 10 minutes to allow the mango to soften slightly. |
|
5
Done
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To assemble the dish, spoon the sticky rice onto individual plates or serving bowls. Top with the drained mango cubes and any desired garnish. Serve immediately. Difficulty: Easy |
