Sweet Rice and Mango
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 138.0
- Total Fat: 2.7 g
- Cholesterol: 0.0 mg
- Sodium: 13.4 mg
- Total Carbs: 27.1 g
- Dietary Fiber: 2.0 g
- Protein: 2.1 g
IntroductionUse leftover sticky rice (or plain white or brown rice) and light coconut milk to make a tasty (and fairly healthy) dessert, just like at a Thai restaurant. Use leftover sticky rice (or plain white or brown rice) and light coconut milk to make a tasty (and fairly healthy) dessert, just like at a Thai restaurant.
1.5 c cooked glutinous (sweet) rice (still warm)
1c. lite coconut milk (not the coconut beverage--pressed coconut)
1 tsp. white sugar (or sugar substitute)
2 mangoes, pitted and peeled, sliced
.25 tsp salt
Heat rice with milk, salt, and sugar till creamy and hot. Serve with mango.
I used Mexican mangoes because that is what I can get at home. If you use Eastern mangoes (also called Champagne mangoes) you may need to up the mangoes to three to keep calorie counts the same. You can also use stevia or other sugar substitute in this dish, but I prefer a mix of stevia liquid and sugar.
Ideally, use real sweet or glutinous rice (which has no gluten) that involves soaking and steaming to cook. Other cooked rices will work, but they will soak up less of the coconut milk.
Serving Size: makes 5 1c servings of rice and mango combo.