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Sticky Rice with Mango




Source of Recipe


By Nancy Berkoff, RD, EdD


List of Ingredients




2 cups glutinous or sticky rice*
1 cup reduced-fat coconut milk
1/2 cup sugar (Use your favorite vegan variety.)
1 cup peeled, pitted, and diced fresh or frozen, thawed mango
Fresh mint leaves and sesame seeds, to garnish

Recipe



Put rice in a sieve and wash under cold water until the draining water looks clear. Place rice in a glass or plastic bowl, cover with cold water, and allow to soak in the refrigerator for at least 8 hours. Drain the rice, and steam in a steamer, rice cooker, or pot with a rack and lid for approximately 40 minutes or until tender. Put cooked rice in a large bowl, cover, and set aside.

Pour coconut milk into a small pot and heat. While milk
is heating, slowly stir in sugar. Slowly bring to a boil,
stirring. Lower heat, cover, and simmer for 5 minutes or until the mixture has thickened slightly. Slowly pour milk over rice, fluffing rice with a fork while pouring. Cover and allow to sit for 15 minutes.

Place a mound of rice on 4 serving plates and arrange mango around rice. Garnish with mint and sesame seeds, if desired.

*Note: Glutinous rice does not contain gluten. The reference is to the creamy appearance of the cooked rice. If glutinous rice is not available, you can use short-grained or sushi rice.