Ingredients
- 225g sushi rice – or short grain white rice, rinsed
- 295ml water
- 415ml coconut milk, canned – full-fat, divided
- 2 tbsp maple syrup
- 1/4 tsp vanilla extract
- 1 tbsp cornstarch
- 2 tbsp water
- 2 mangoes, fresh, pitted – peeled and sliced
Nutritional information
Calories : 343.3kcal
Total fat : 14.7g
Saturated fat : 12.6g
Sodium micrograms : 12μg
Total carbs : 50.7g
Dietary fibre : 2.7g
Protein : 4.4g
Sugar : 21.2g
Vitamin A : 4%
Vitamin C : 69%
Calcium : 3.7%
Iron : 21.1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Method
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1
Add rice, water, and a half-can of coconut milk to the Cooking Pot. Close the lid, select the WHITE RICE setting.
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2
In a small saucepan, combine remaining coconut milk, maple syrup, and vanilla extract and bring to a simmer.
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3
Dissolve cornstarch in the water and add to the sauce
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4
Allow sauce to thicken for about 2 minutes, or until it slowly runs off a spoon.
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5
Plate the rice by using a bowl to mold the rice, placing a plate on top of the bowl, then flipping it over and lifting the bowl off of the rice.
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6
Frame the rice with the sliced fresh mango and pour the sauce over the top.
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7
Sprinkle with toasted sesame seeds and top with a few sprigs of mint, if desired.
Nutritional information
Calories : 343.3kcal
Total fat : 14.7g
Saturated fat : 12.6g
Sodium micrograms : 12μg
Total carbs : 50.7g
Dietary fibre : 2.7g
Protein : 4.4g
Sugar : 21.2g
Vitamin A : 4%
Vitamin C : 69%
Calcium : 3.7%
Iron : 21.1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
