Mango Sticky Rice

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This mango sticky rice is creamy, sweet, and fresh – a delicious Thai dessert combining warm coconut sticky rice and fresh slices of mango.

Plus, this recipe is vegan, gluten-free, and can be made refined sugar-free.

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In a large fine-mesh sieve, rinse the rice thoroughly. Fill a bowl with cold water and submerge the rice-filled sieve into the water and soak for at least an hour, preferably longer.

STEP 1

Drain the soaking water and add fresh water to a large pot (filled about 1/3-1/2 full) and bring it to a boil.

STEP 2

In a separate pan, combine 1 cup coconut milk, ¼ cup sweetener of your choice, and 1/3 teaspoon sea salt. Bring the mixture to a boil and stir to dissolve the sweetener.

STEP 3

Once dissolved, turn off the heat and stir the steamed rice into the coconut sauce.

STEP 4

Cover the pan and set aside for between 45-60 minutes.

STEP 5

For the extra sauce, add ½ cup coconut milk, 1 1/2 tablespoon of sweetener (or more to taste), sea salt, and the cornstarch to a small pan.

STEP 6

Bring to a boil and allow to simmer for a minute until thickened. Then remove from the heat.

STEP 7

Place about 1/3 to 1/2 cup of the warm sticky rice onto each plate. Arrange the mango slices beside the rice. Pour some of the thickened sauce over the rice and garnish with sesame seeds.

STEP 8

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Thai sticky rice takes dessert to a whole new level. Combined with a sweet coconut milk sauce and fresh mango, this sticky rice recipe is moreish and will have you coming back for more!