Description
This recipe for Vegan Mango Sticky Rice is a refreshing and simple dessert, inspired by the traditional southeast Asian dish! Full of tropical flavors like coconut and mango, the whole family will love it.
*This recipe is not traditional, simply an inspired take.*
Ingredients
Scale
- 1 cup short grain rice (sometimes labeled “Calrose” or “sushi rice”)
- 1 15 oz can coconut milk, full fat if possible
- 1/4 tsp salt
- 1/4 cup maple syrup
- Mango slices, mint, and sesame seeds to serve
Instructions
- In a fine mesh sieve, rinse rice. Add to a small pot along with can of coconut milk. If the coconut mixture separates (this is normal), just try to break up the pieces of coconut that rose to the top of the can. This cream will soften as you cook it down. Bring this mixture to a boil.
- Add salt and maple syrup. Reduce heat to low and cover the pot. Cook for 5 minutes, until coconut milk is absorbed.
- Add 1 and 1/2 cups more water and continue cooking on low until all water is absorbed, about 5 more minutes. Stir a few times to prevent sticking on the bottom of the pot. Remove from heat and let cool slightly.
- Serve warm with sliced mango (see tutorial for a mango rose in notes), a sprinkle of sesame seeds, and fresh mint if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: Thai
Nutrition
- Serving Size: One fifth of recipe
- Calories: 348.5 calories
- Sugar: 18.1 grams
- Sodium: 149.1 milligrams
- Fat: 12.9 grams
- Saturated Fat: 11.5 grams
- Unsaturated Fat: 1.4 grams
- Trans Fat: 0 grams
- Carbohydrates: 51.4 grams
- Fiber: 0.7 grams
- Protein: 4.1 grams
- Cholesterol: 0 milligrams