Ingredients
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For the rice pudding:
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1 cup brown rice (preferably short grain)
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3 cups water
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1/2 teaspoon salt
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1 can (400ml) full-fat coconut milk (from the first press)
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1/4 cup maple syrup (or more to taste)
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1 tablespoon cornstarch
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Pinch of sea salt flakes
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For the mango sauce:
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1 ripe mango (about 1 cup sliced), peeled and chopped
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1 tablespoon maple syrup
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Squeeze of lime juice (optional)
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Pinch of sea salt flakes
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Toppings:
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Chopped fresh mangoes (optional)
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Toasted unsweetened coconut flakes (for garnish)
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More maple syrup and sea salt flakes for serving
Directions
Subtitle: A tropical twist on classic Thai dessert!
Description: This vegan mango sticky rice pudding is creamy, sweet, and perfectly textured. It’s made with easy-to-find ingredients like coconut milk, brown rice, and mangos – perfect for any occasion!
Ingredients:
For the rice pudding:
* 1 cup brown rice (preferably short grain)
* 3 cups water
* 1/2 teaspoon salt
* 1 can (400ml) full-fat coconut milk (from the first press)
* 1/4 cup maple syrup (or more to taste)
* 1 tablespoon cornstarch
* Pinch of sea salt flakes
For the mango sauce:
* 1 ripe mango (about 1 cup sliced), peeled and chopped
* 1 tablespoon maple syrup
* Squeeze of lime juice (optional)
* Pinch of sea salt flakes
Toppings:
* Chopped fresh mangoes (optional)
* Toasted unsweetened coconut flakes (for garnish)
* More maple syrup and sea salt flakes for serving
Instructions:
1. In a medium saucepan, combine the brown rice, water, and salt. Bring to a boil over high heat, stirring occasionally. Reduce the heat to low, cover, and simmer for about 30 minutes, or until the liquid has been absorbed and the rice is tender. Turn off the heat and set aside.
2. Meanwhile, prepare the mango sauce by combining all the ingredients in a small bowl. Mix well and set aside.
3. Once the rice is cooked, transfer it to a large mixing bowl and allow it to cool slightly. Add the cooled coconut milk, maple syrup, and cornstarch slurry to the rice mixture. Use a fork or whisk to combine everything well.
4. Pour the rice mixture into a 9×5-inch loaf pan or other similar baking dish. Place the pan in the refrigerator for at least 2 hours, or until the mixture has thickened and set.
5. To serve, spoon the mango sticky rice pudding onto a plate or bowl. Top with additional chopped mangoes, toasted coconut flakes, and drizzle with extra maple syrup and sea salt flakes if desired. Enjoy immediately!
Note: The nutrition facts will vary depending on your choice of sweeteners and fruit used.
Steps
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1
Done
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In a medium saucepan, combine the brown rice, water, and salt. Bring to a boil over high heat, stirring occasionally. Reduce the heat to low, cover, and simmer for about 30 minutes, or until the liquid has been absorbed and the rice is tender. Turn off the heat and set aside. |
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2
Done
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Meanwhile, prepare the mango sauce by combining all the ingredients in a small bowl. Mix well and set aside. |
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3
Done
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Once the rice is cooked, transfer it to a large mixing bowl and allow it to cool slightly. Add the cooled coconut milk, maple syrup, and cornstarch slurry to the rice mixture. Use a fork or whisk to combine everything well. |
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4
Done
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Pour the rice mixture into a 9x5-inch loaf pan or other similar baking dish. Place the pan in the refrigerator for at least 2 hours, or until the mixture has thickened and set. |
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5
Done
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To serve, spoon the mango sticky rice pudding onto a plate or bowl. Top with additional chopped mangoes, toasted coconut flakes, and drizzle with extra maple syrup and sea salt flakes if desired. Enjoy immediately! Note: The nutrition facts will vary depending on your choice of sweeteners and fruit used. |
