Ingredients
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1 cup long grain brown rice (or your choice of gluten-free rice)
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2 cups water
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1/2 teaspoon salt
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2 ripe mangoes, sliced into thin pieces
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1/2 cup unsweetened coconut flakes, toasted until golden brown
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1/4 cup sweetened shredded coconut
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1 tablespoon unsulfured black sesame seeds, toasted until fragrant
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1/4 cup chopped fresh coriander leaves, plus extra for garnish
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1 lime, cut into wedges, for serving
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1/4 cup filtered water
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1 tablespoon maple syrup or agave nectar
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pinch of sea salt
Directions
Sub_title: Gluten-free, oil-free, nut-free, high-fiber, seasonal, whole food plant based
Ingredients:
* 1 cup long grain brown rice (or your choice of gluten-free rice)
* 2 cups water
* 1/2 teaspoon salt
* 2 ripe mangoes, sliced into thin pieces
* 1/2 cup unsweetened coconut flakes, toasted until golden brown
* 1/4 cup sweetened shredded coconut
* 1 tablespoon unsulfured black sesame seeds, toasted until fragrant
* 1/4 cup chopped fresh coriander leaves, plus extra for garnish
* 1 lime, cut into wedges, for serving
* 1/4 cup filtered water
* 1 tablespoon maple syrup or agave nectar
* pinch of sea salt
Instructions:
1. Rinse the rice thoroughly and place in a medium saucepan with the water and salt. Bring to a boil over high heat, cover with a tight fitting lid and reduce the heat to low. Simmer for about 20 minutes, or until all the liquid has been absorbed and the rice is tender. Remove from heat and let sit, covered, for another 5 minutes. Fluff the cooked rice with a fork and set aside.
2. Meanwhile, prepare the sticky rice mold by washing well with cold water, then soak in a bowl of water for at least 30 minutes or up to several hours. This will help prevent the rice from sticking together when you try to shape it later on.
3. Once the rice has finished soaking, drain off any excess water and transfer it back to the saucepan. Add the mango slices, unsweetened coconut flakes, and 1/4 cup of warm water. Cook over medium heat, stirring constantly, until the liquid has evaporated and the mango begins to soften. This should take about 10-15 minutes. Remove from heat and set aside.
4. To assemble the dessert, spread a layer of cooked sticky rice onto the bottom of a small glass jar or container. Pack down the rice firmly using a rubber spatula or wooden skewer. Pour half of the mango mixture evenly over the top of the rice. Sprinkle with toasted coconut flakes and black sesame seeds. Repeat layers, ending with a final layer of rice. Gently press down on each layer as you go to remove any air pockets. Cover the top of the jar with plastic wrap and secure with a rubber band. Place in the refrigerator for at least 2 hours or overnight to allow the flavors to blend.
5. To serve, carefully turn the dessert out onto a plate. Garnish with additional toppings such as more coconut, black sesame seeds, and fresh herbs like mint or cilantro. Serve immediately with a drizzle of maple syrup or honey and a wedge of lime for added sweetness and tanginess. Enjoy!
Note: You can also use frozen ripe mangoes instead of fresh ones if desired. Just thaw them completely before using.
Steps
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1
Done
|
Rinse the rice thoroughly and place in a medium saucepan with the water and salt. Bring to a boil over high heat, cover with a tight fitting lid and reduce the heat to low. Simmer for about 20 minutes, or until all the liquid has been absorbed and the rice is tender. Remove from heat and let sit, covered, for another 5 minutes. Fluff the cooked rice with a fork and set aside. |
|
2
Done
|
Meanwhile, prepare the sticky rice mold by washing well with cold water, then soak in a bowl of water for at least 30 minutes or up to several hours. This will help prevent the rice from sticking together when you try to shape it later on. |
|
3
Done
|
Once the rice has finished soaking, drain off any excess water and transfer it back to the saucepan. Add the mango slices, unsweetened coconut flakes, and 1/4 cup of warm water. Cook over medium heat, stirring constantly, until the liquid has evaporated and the mango begins to soften. This should take about 10-15 minutes. Remove from heat and set aside. |
|
4
Done
|
To assemble the dessert, spread a layer of cooked sticky rice onto the bottom of a small glass jar or container. Pack down the rice firmly using a rubber spatula or wooden skewer. Pour half of the mango mixture evenly over the top of the rice. Sprinkle with toasted coconut flakes and black sesame seeds. Repeat layers, ending with a final layer of rice. Gently press down on each layer as you go to remove any air pockets. Cover the top of the jar with plastic wrap and secure with a rubber band. Place in the refrigerator for at least 2 hours or overnight to allow the flavors to blend. |
|
5
Done
|
To serve, carefully turn the dessert out onto a plate. Garnish with additional toppings such as more coconut, black sesame seeds, and fresh herbs like mint or cilantro. Serve immediately with a drizzle of maple syrup or honey and a wedge of lime for added sweetness and tanginess. Enjoy! Note: You can also use frozen ripe mangoes instead of fresh ones if desired. Just thaw them completely before using. |
