Ingredients
-
1 cup short-grain sticky rice short-grain sticky rice1 cup short-grain sticky rice
-
1 1/2 cups coconut milk (full fat) coconut milk1 1/2 cups coconut milk (full fat)
-
1/2 cup water water1/2 cup water
-
1/4 cup maple syrup (divided) maple syrup1/4 cup maple syrup (divided)
-
Pinch of sea salt sea saltPinch of sea salt
-
1 ripe mango, peeled and sliced mango1 ripe mango, peeled and sliced
-
1/4 cup dark rum (or orange juice for alcohol-free) orange juice1/4 cup dark rum (or orange juice for alcohol-free)
-
1/4 teaspoon ground allspice ground allspice1/4 teaspoon ground allspice
-
1/4 teaspoon ground cinnamon ground cinnamon1/4 teaspoon ground cinnamon
-
1/2 teaspoon vanilla extract vanilla extract1/2 teaspoon vanilla extract
-
2 tablespoons toasted coconut flakes toasted coconut flakes2 tablespoons toasted coconut flakes
Directions
Enjoy warm or at room temperature for a comforting finish to any meal, or chill for a refreshing tropical summer dessert. For a kid-friendly and alcohol-free version, substitute dark rum with orange juice. You can use other tropical fruits like pineapple or papaya if mangoes are not available.
Steps
|
1
Done
|
Rinse the sticky rice thoroughly under cold water, then drain. |
|
2
Done
|
In a medium saucepan, combine the rice, coconut milk, water, 2 tablespoons of maple syrup, and a pinch of sea salt. Bring to a gentle simmer over medium heat. |
|
3
Done
|
Reduce heat to low, cover, and cook for 18-20 minutes, stirring occasionally, until the rice is tender and the liquid is mostly absorbed. |
|
4
Done
|
Remove from heat and let sit, covered, for 10 minutes to allow the rice to finish absorbing the coconut milk. |
|
5
Done
|
While the rice sits, make the spiced rum syrup: In a small saucepan, combine the remaining 2 tablespoons maple syrup, dark rum (or orange juice), allspice, cinnamon, and vanilla extract. Simmer over low heat for 2-3 minutes, stirring, until slightly thickened. Remove from heat and cool slightly. |
|
6
Done
|
To serve, portion the coconut sticky rice into bowls. Top each serving with fresh mango slices, drizzle with spiced rum syrup, and sprinkle with toasted coconut flakes. |
