Ingredients
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the Black Rice Pudding:
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1 cup uncooked black rice (preferably Forbidden Rice)
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3 cups unsweetened almond milk, divided
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1/2 teaspoon sea salt
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1 tablespoon agave syrup
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the Coconut Milk Sauce:
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1 can full -fat coconut milk (about 14 oz.)
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1/4 cup unsalted cashews, soaked in warm water for at least 3 hours and drained
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1/2 teaspoon vanilla extract
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Pinch of sea salt
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the Fruit :
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2 ripe mangos , sliced into cubes
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1 cup frozen pineapple chunks, thawed
Directions
Sub-title: Satisfy Your Sweet Tooth with This Delightful Mango Sticky Rice Reimagined as a No-Cook Treat!
Description: This exquisite vegan dessert takes its cues from the famous Thai street food favorite, mango sticky rice (khao neeo ma muang). It’s a refreshing no-cook treat made with gluten-free black rice, creamy coconut milk, and sweet tropical fruits like mangos and pineapples. The best part? It comes together quickly and easily without any fancy equipment!
Ingredients:
For the Black Rice Pudding:
• 1 cup uncooked black rice (preferably Forbidden Rice)
• 3 cups unsweetened almond milk, divided
• 1/2 teaspoon sea salt
• 1 tablespoon agave syrup
For the Coconut Milk Sauce:
• 1 can full-fat coconut milk (about 14 oz.)
• 1/4 cup unsalted cashews, soaked in warm water for at least 3 hours and drained
• 1/2 teaspoon vanilla extract
• Pinch of sea salt
For the Fruit:
• 2 ripe mangos, sliced into cubes
• 1 cup frozen pineapple chunks, thawed
Instructions:
1. To prepare the black rice pudding, rinse the rice thoroughly until the water runs clear. Drain and transfer to a medium saucepan along with 2 cups of the almond milk, sea salt, and agave syrup. Bring to a simmer over low heat, stirring occasionally.
2. Cover the pot and cook for about 20 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat and set aside.
3. Meanwhile, combine the remaining 1 cup of almond milk, cashews, and a pinch of sea salt in a high-speed blender. Blend on high until completely smooth, adding more water if necessary to achieve desired consistency. Set aside.
4. To assemble the dish, place a layer of black rice pudding in the bottom of four serving bowls or glasses. Top each portion with 1/2 cup of the coconut milk sauce, spreading evenly.
5. Arrange slices of mango and pineapple on top of the sauce mixture, alternating between the two fruits. Garnish with fresh mint leaves and a drizzle of additional coconut milk sauce, if desired.
Serve immediately and enjoy your taste of paradise!
Difficulty Level: Easy
Servings: 4
Nutrition Facts per Serving:
Calories: 307
Total Fat: 18g
Saturated Fat: 12g
Cholesterol: 0mg
Sodium: 112mg
Total Carbohydrate: 43g
Dietary Fiber: 4g
Sugars: 21g
Protein: 5g
Steps
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1
Done
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To prepare the black rice pudding, rinse the rice thoroughly until the water runs clear. Drain and transfer to a medium saucepan along with 2 cups of the almond milk, sea salt, and agave syrup. Bring to a simmer over low heat, stirring occasionally. |
|
2
Done
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Cover the pot and cook for about 20 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat and set aside. |
|
3
Done
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Meanwhile, combine the remaining 1 cup of almond milk, cashews, and a pinch of sea salt in a high-speed blender. Blend on high until completely smooth, adding more water if necessary to achieve desired consistency. Set aside. |
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4
Done
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To assemble the dish, place a layer of black rice pudding in the bottom of four serving bowls or glasses. Top each portion with 1/2 cup of the coconut milk sauce, spreading evenly. |
|
5
Done
|
Arrange slices of mango and pineapple on top of the sauce mixture, alternating between the two fruits. Garnish with fresh mint leaves and a drizzle of additional coconut milk sauce, if desired. Serve immediately and enjoy your taste of paradise! Difficulty Level: Easy Servings: 4 Nutrition Facts per Serving: |
