Mango Coconut Sticky Rice
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
Directions
1
Add rice, water, and a half-can of coconut milk to the Cooking Pot. Close the lid, select the WHITE RICE setting.
2
In a small saucepan, combine remaining coconut milk, maple syrup, and vanilla extract and bring to a simmer.
3
Dissolve cornstarch in the water and add to the sauce.
4
Allow sauce to thicken for about 2 minutes, or until it slowly runs off a spoon.
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.
6
Frame the rice with the sliced fresh mango and pour the sauce over the top.
7
Sprinkle with toasted sesame seeds and top with a few sprigs of mint, if desired.
Nutritional information
|
Calories: 343.3 kcal |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
