Mango Sticky Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 c sweet rice1 3/4 c water2 mangos, cubeddash of salt1/4 c + 1 T brown sugar1 14oz can of coconut milk2 t coconut flavoring1 t vanilla2 t cornstarch dissolved in 2 T water
How to Easily Cube a Mango: https://phrogz.net/MangoCubes/
First, measure add the 1 cup of sweet rice to a medium size pot with 1 c water. Let it soak for 20 minutes. While it's soaking, cube the mangos and get all the other ingredients ready. After 20 minutes, add 3/4 c more water to the rice, along with 1/4 can of coconut milk, 1 t coconut flavoring, and 1 T brown sugar. Stir and bring to a boil, then cover and reduce heat. Cook for 20 minutes, then remove from heat and let it steam cook for another 10. Make sauce and serve.
For the Sauce:
In a saucepan, warm the rest of the coconut milk, 1/4 c brown sugar, a pinch of salt, a 1 t of coconut flavor and 1 t vanilla. (If you cook it too long or too hot you'll lose the coconut flavor.) Slowly stir and add the cornstarch dissolved in water until it thickens.
I serve a scoop of rice with some mangos on top, then add the sauce. Sometimes I dye it pink, but only because I've had it at thai restaurants that way. :) Good warm or cold.
Makes about 8 - 1/3 c servings. (I think)
Number of Servings: 8
Recipe submitted by SparkPeople user VEGANSCHMEGAN.
First, measure add the 1 cup of sweet rice to a medium size pot with 1 c water. Let it soak for 20 minutes. While it's soaking, cube the mangos and get all the other ingredients ready. After 20 minutes, add 3/4 c more water to the rice, along with 1/4 can of coconut milk, 1 t coconut flavoring, and 1 T brown sugar. Stir and bring to a boil, then cover and reduce heat. Cook for 20 minutes, then remove from heat and let it steam cook for another 10. Make sauce and serve.
For the Sauce:
In a saucepan, warm the rest of the coconut milk, 1/4 c brown sugar, a pinch of salt, a 1 t of coconut flavor and 1 t vanilla. (If you cook it too long or too hot you'll lose the coconut flavor.) Slowly stir and add the cornstarch dissolved in water until it thickens.
I serve a scoop of rice with some mangos on top, then add the sauce. Sometimes I dye it pink, but only because I've had it at thai restaurants that way. :) Good warm or cold.
Makes about 8 - 1/3 c servings. (I think)
Number of Servings: 8
Recipe submitted by SparkPeople user VEGANSCHMEGAN.
Nutritional Info Amount Per Serving
- Calories: 242.4
- Total Fat: 10.7 g
- Cholesterol: 0.0 mg
- Sodium: 31.4 mg
- Total Carbs: 35.7 g
- Dietary Fiber: 0.9 g
- Protein: 2.8 g
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