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Sticky Rice and Mango
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Sticky Rice and Mango

 

  • 2 c. raw sticky (or sweet) brown rice
  • 2 c. coconut milk
  • Pinch salt
  • 1/4 c. honey or other sweetener to taste
  • 2 large mangoes peeled, diced or sliced

 

Probably the most famous Thai dessert, our adaptation uses whole grain brown sticky rice. Look for it in Asian or natural food markets. Be sure to select perfectly ripened sweet mangoes.

  1. Soak rice in water to cover overnight. To cook, place brown rice in steamer, cover and place over boiling water for 1 hour, or until tender. Toss the rice occasionally with a spoon during the cooking period, to ensure even cooking.
  2. Meanwhile, heat coconut milk in a saucepan, and stir in salt and sweetening. Continue stirring until honey has dissolved. Remove from heat.
  3. When brown rice is tender, place in a large serving bowl and pour coconut milk over the top. Stir briefly, then cover bowl for about 1 hour until rice has absorbed most of the coconut milk.
  4. To serve, divide rice into equal portions and sprinkle with diced or sliced mango.

Makes 4-6 generous servings.

Note: Plan ahead, as the rice needs overnight soaking