🌟 “Heavenly Thai Coconut Sticky Rice Bites with Mango Salsa” 🌟

Allergens

Nuts (coconut)

Ingredients

• 2 cups gluten
• free sticky rice, uncooked
• 1 can (13.5 oz) coconut milk
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 2 ripe mangoes, diced
• 1/4 cup fresh lime juice
• 1 tablespoon honey or agave nectar
• 2 tablespoons chopped fresh mint leaves
• 1/2 cup unsweetened shredded coconut, toasted

Instructions

1. Soak the gluten free sticky rice in water for at least 4 hours or overnight to soften and help with cooking.
2. In a large pot, combine the soaked sticky rice, coconut milk, sugar, and salt. Bring it to a boil over medium heat, then reduce the heat to low and cook, covered, for about 20 minutes or until the rice is tender and most of the liquid has been absorbed.
3. Remove the pot from the heat and let it stand, covered, for another 10 minutes.
4. While the rice is resting, prepare the mango salsa by gently tossing together diced mangoes, lime juice, honey or agave nectar, and chopped mint leaves in a bowl. Set aside to let flavors meld.
5. When the rice has cooled enough to handle, shape it into small, round bite sized portions using damp hands. Arrange these on a serving plate, leaving space between each for easy plating later.
6. Top each rice ball with a spoonful of the mango salsa and a sprinkle of toasted shredded coconut.

Chef’s Insight

The key to perfect gluten-free sticky rice is soaking it beforehand and using coconut milk in the cooking process.

Notes

This recipe can be easily doubled to accommodate larger gatherings or events.