Mango Sticky Rice (No Soak!)
Say hello to your new favorite dessert: Mango Sticky Rice! This traditionally Thai dish is rich, creamy, and perfectly sweetened naturally! This version does not require soaking, making the process shorter. Whether you’re a longtime lover of this popular dessert or trying it for the first time, this stovetop method will have you coming back for more. Grab your ripe mangoes and get cooking!
Servings 4 servings
Calories 317kcal
Equipment
- stove
Ingredients
- 1 cup jasmine rice or calrose sticky rice
- 1½ cup water
- 14 oz canned full-fat Nature’s Forest Coconut Milk
- ⅓ cup granulated sweetener of choice I used monkfruit and allulose
- ½ tsp sea salt
- 1 tbsp cornstarch or tapioca flour
- 2 tbsp water
- 2 mangoes peeled and sliced
- 1 pinch black sesame seeds for sprinkling
- fresh mint to garnish
Instructions
- Rinse your rice thoroughly and drain
- Add to a saucepan with water and salt and bring to a boil. Reduce heat to low and cover, cooking for 15-20 minutes until all water has been absorbed.
- Meanwhile, combine the coconut milk and sweetener in a saucepan over medium heat and bring to a gentle simmer for about 5 minutes until bubbly, stirring constantly. Season with a pinch of salt.
- Add the tapioca flour or cornstarch to the water and stir, adding to the remaining sauce and whisking to combine, heating over medium heat until thickened.
- Pour about 2/3 of the sauce into the cooked rice and stir to combine. Let it cool completely.
- Spoon the rice into a small, rounded bowl to make 8 mounds and turn over on a serving plate or bowl.
- Arrange the mango around the rice and sprinkle with sesame seeds and a sprig of fresh mint. Enjoy!
Nutrition
Serving: 1serving | Calories: 317kcal | Carbohydrates: 48g | Protein: 4g | Fat: 22g | Saturated Fat: 19g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 310mg | Potassium: 406mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1120IU | Vitamin C: 39mg | Calcium: 36mg | Iron: 4mg
