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
Add rice, water, and a half-can of coconut milk to the Cooking Pot. Close the lid, select the WHITE RICE setting.
In a small saucepan, combine remaining coconut milk, maple syrup, and vanilla extract and bring to a simmer.
Dissolve cornstarch in the water and add to the sauce.
Allow sauce to thicken for about 2 minutes, or until it slowly runs off a spoon.
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.
Frame the rice with the sliced fresh mango and pour the sauce over the top.
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.
