Ingredients
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the Rice Pudding:
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1 cup brown basmati rice
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2 cups water
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1/2 teaspoon salt
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1/2 cup unsweetened plant milk (e.g., almond, cashew, soy)
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1/2 cup lightly packed fresh thai green curry paste
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1/4 cup maple syrup or agave nectar
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1 can (14 oz.) full fat coconut milk (do not use lite version)
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Pinch of red pepper flakes (optional)
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1 tablespoon arrowroot powder
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1/2 cup frozen mango chunks
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1/2 cup sweetened shredded coconut flakes
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the Mango Topping:
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1 ripe mango , sliced into small cubes
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1 tablespoon maple syrup or agave nectar
Directions
Sub_title: A Thai-Inspired, Gluten-free and High-fiber Dessert
Description: This creamy vegan rice pudding gets its sweetness from mangoes and coconuts while also being gluten-free and high in fiber! It’s perfect as a healthier alternative to traditional desserts.
Serves: 4-6
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 20-25 minutes
Total Time: 40-45 minutes
Ingredients:
For the Rice Pudding:
* 1 cup brown basmati rice
* 2 cups water
* 1/2 teaspoon salt
* 1/2 cup unsweetened plant milk (e.g., almond, cashew, soy)
* 1/2 cup lightly packed fresh thai green curry paste
* 1/4 cup maple syrup or agave nectar
* 1 can (14 oz.) full fat coconut milk (do not use lite version)
* Pinch of red pepper flakes (optional)
* 1 tablespoon arrowroot powder
* 1/2 cup frozen mango chunks
* 1/2 cup sweetened shredded coconut flakes
For the Mango Topping:
* 1 ripe mango, sliced into small cubes
* 1 tablespoon maple syrup or agave nectar
Instructions:
1. In a medium saucepan over medium heat, combine the brown rice, water, and salt. Bring to a boil, cover, reduce the heat to low, and simmer for about 20 minutes or until the liquid has been absorbed and the rice is tender. Remove from heat and let cool completely.
2. Meanwhile, prepare the mango topping: In a small bowl, toss together the mango cubes and maple syrup. Set aside.
3. Once the rice has cooled down, transfer it to a blender along with the remaining ingredients for the rice pudding (except for the frozen mango chunks). Blend until smooth.
4. Pour the mixture back into the same saucepan and stir in the frozen mango chunks. Cook on medium heat, stirring constantly, until the mangoes are partially thawed but still cold (this will prevent them from turning the rice pudding into a watery mess). About 10-15 minutes.
5. Divide the sticky rice pudding among four serving bowls. Top each portion with the prepared mango topping and garnish with additional sweetened shredded coconut if desired. Serve immediately.
Nutrition Facts per serving (without optional toppings):
Calories: 210
Total Fat: 14g
Saturated Fat: 12g
Cholesterol: 0mg
Sodium: 10mg
Total Carbohydrate: 42g
Dietary Fiber: 4g
Protein: 3g
Note: The nutrition facts may vary slightly depending on the type of plant milk used.
Steps
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1
Done
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In a medium saucepan over medium heat, combine the brown rice, water, and salt. Bring to a boil, cover, reduce the heat to low, and simmer for about 20 minutes or until the liquid has been absorbed and the rice is tender. Remove from heat and let cool completely. |
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2
Done
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Meanwhile, prepare the mango topping: In a small bowl, toss together the mango cubes and maple syrup. Set aside. |
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3
Done
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Once the rice has cooled down, transfer it to a blender along with the remaining ingredients for the rice pudding (except for the frozen mango chunks). Blend until smooth. |
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4
Done
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Pour the mixture back into the same saucepan and stir in the frozen mango chunks. Cook on medium heat, stirring constantly, until the mangoes are partially thawed but still cold (this will prevent them from turning the rice pudding into a watery mess). About 10-15 minutes. |
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5
Done
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Divide the sticky rice pudding among four serving bowls. Top each portion with the prepared mango topping and garnish with additional sweetened shredded coconut if desired. Serve immediately. Nutrition Facts per serving (without optional toppings): Calories: 210 Note: The nutrition facts may vary slightly depending on the type of plant milk used. |
