Ingredients
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1 cup short-grained glutinous brown rice
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1/2 cup unsweetened shredded coconut
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1/2 can full-fat coconut milk (or more if needed)
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1/2 mango, sliced and pitted
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1 tbsp agave nectar or maple syrup
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1 tsp vanilla extract
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Pinch of salt
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Water as needed to cook the rice
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Optional garnish: fresh mint leaves, toasted sesame seeds, and/or chopped peanuts
Directions
Sub_title: A Sweet and Tangy Thai Inspired Dessert
Description: This creamy vegan mango sticky rice dessert is a refreshing twist on the traditional Thai dessert. It’s made with ripe mangoes, glutinous brown rice, and a tangy coconut milk base. Best served chilled!
Ingredients:
* 1 cup short-grained glutinous brown rice
* 1/2 cup unsweetened shredded coconut
* 1/2 can full-fat coconut milk (or more if needed)
* 1/2 mango, sliced and pitted
* 1 tbsp agave nectar or maple syrup
* 1 tsp vanilla extract
* Pinch of salt
* Water as needed to cook the rice
* Optional garnish: fresh mint leaves, toasted sesame seeds, and/or chopped peanuts
Instructions:
1. To prepare the rice, rinse the glutinous brown rice well until the water runs clear. Add 1 cup of water and soak the rice for at least 2 hours or overnight.
2. Drain the soaked rice and place it in a medium saucepan. Cover the rice with 1 inch of water and bring to a boil. Reduce the heat to low, cover the pot tightly with a lid, and simmer for about 25 minutes or until the liquid has been absorbed and the rice is tender. Remove from heat and set aside.
3. While the rice is cooking, prepare the mango by slicing it into small pieces. Set aside.
4. In a blender, combine the drained coconut milk, agave nectar, vanilla extract, and salt. Blend until smooth and creamy. You may need to add a little bit more coconut milk to achieve your desired consistency.
5. Place the cooked rice in a bowl and mash it using a fork or potato masher. Be careful not to overmash the rice; you still want some texture.
6. Add the blended coconut mixture to the mashed rice and stir well to combine. Taste and adjust seasonings as needed.
7. Fold in the sliced mango and mix everything together. Spoon the rice mixture onto individual serving plates or bowls.
8. Serve immediately or chill in the refrigerator for a few hours before serving. Garnish with optional ingredients like fresh mint leaves, toasted sesame seeds, and/or chopped peanuts.
Difficulty: Easy
Serves: 4
Nutrition Facts (per serving): Calories: 150, Carbohydrate: 30g, Protein: 2g, Fat: 9g, Saturated Fat: 7g, Cholesterol: 0mg, Sodium: 0mg, Fiber: 2g, Sugar: 12g
Total Time: 30 minutes + 25 minutes (rice)
Steps
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1
Done
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To prepare the rice, rinse the glutinous brown rice well until the water runs clear. Add 1 cup of water and soak the rice for at least 2 hours or overnight. |
|
2
Done
|
Drain the soaked rice and place it in a medium saucepan. Cover the rice with 1 inch of water and bring to a boil. Reduce the heat to low, cover the pot tightly with a lid, and simmer for about 25 minutes or until the liquid has been absorbed and the rice is tender. Remove from heat and set aside. |
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3
Done
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While the rice is cooking, prepare the mango by slicing it into small pieces. Set aside. |
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4
Done
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In a blender, combine the drained coconut milk, agave nectar, vanilla extract, and salt. Blend until smooth and creamy. You may need to add a little bit more coconut milk to achieve your desired consistency. |
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5
Done
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Place the cooked rice in a bowl and mash it using a fork or potato masher. Be careful not to overmash the rice; you still want some texture. |
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6
Done
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Add the blended coconut mixture to the mashed rice and stir well to combine. Taste and adjust seasonings as needed. |
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7
Done
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Fold in the sliced mango and mix everything together. Spoon the rice mixture onto individual serving plates or bowls. |
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8
Done
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Serve immediately or chill in the refrigerator for a few hours before serving. Garnish with optional ingredients like fresh mint leaves, toasted sesame seeds, and/or chopped peanuts. Difficulty: Easy Serves: 4 Nutrition Facts (per serving): Calories: 150, Carbohydrate: 30g, Protein: 2g, Fat: 9g, Saturated Fat: 7g, Cholesterol: 0mg, Sodium: 0mg, Fiber: 2g, Sugar: 12g Total Time: 30 minutes + 25 minutes (rice) |
