The night I made the Portabello Seitan Stroganoff, I also made Mango Sticky Rice for dessert. I actually had some extra coconut milk in the pantry and had recently purchased some beautiful mangos. I figured this recipe would be a winner 🙂
It was very easy to make and it really just reminded me of eating coconut rice pudding. It was perfect. The mangos added a nice brightness to the rice and made it a little refreshing.
Source: The Joy of Vegan Baking by Colleen Patrick-Goudreau
1 cup (195 g) sticky rice
1 ( 15 oz) can coconut milk
2 tbsp (25 g) granulated sugar
Pinch of salt
1 ripe mango, peeled and sliced
Put the rice in a bowl, and add enough water to cover the rice. Soak for at least 1 hour or even overnight.
Add a steamer basket to a 3-qt. (3.4 L) pot and add just enough water to reach the basket’s bottom. If the holes in your steamer basket are large enough that the rice will fall through, simply place a sheet of cheesecloth in the basket. Pour the sticky rice into the basket, cover, and place on the stove. Turn the heat to medium-high. The rice should take about 20 minutes of steaming to cook and will become translucent when done. Transfer the rice to a bowl when done. You may also steam the rice in a bamboo rice steamer or in a rice cooker.
In the meantime, heat the coconut milk in a pot over medium heat. Stir constantly and let the coconut milk simmer. (Don’t let it boil too hard, or the coconut milk will curdle.) Add the sugar and salt. Remove from the heat. Pour three-quarters of the hot coconut milk over the hot sticky rice. Let it sit for 5 minutes. The sticky rice will absorb all the coconut milk. The rice should be a little mushy. Spoon the rest of the coconut milk on top of the rice at serving time. Top with mango, and serve.