Enchanting Vegan Mango Sticky Rice

Allergens

None (vegan-friendly)

Ingredients

• 3/4 cup jasmine rice 1 can full
• fat coconut milk (divided) 2 ripe mangoes 1/2 cup palm sugar or brown sugar, packed 1/2 teaspoon salt 1/4 teaspoon vanilla extract Sliced fresh mango, for garnish Toasted coconut flakes, for garnish

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear. Drain well and transfer to a medium saucepan.
2. Add 1 cup of coconut milk, salt, and 1/4 cup of sugar to the saucepan with the rice. Stir in vanilla extract. Bring to a boil, then reduce heat to low, cover, and cook for 15 20 minutes or until the rice is tender and has absorbed the liquid.
3. While the rice cooks, prepare the coconut cream by refrigerating the remaining coconut milk in a separate bowl. Once chilled, scoop out the solidified cream and whisk it until smooth and fluffy. Set aside.
4. Peel and slice 2 ripe mangoes into thin strips. Keep some slices for garnish.
5. In a small saucepan, heat the remaining sugar with 1/4 cup of water until the sugar dissolves. Add half of the mango slices to the syrup and cook over medium heat for 2 minutes. Remove from heat and let cool.

Chef’s Insight

The combination of sweet and tangy flavors creates a perfect balance that is irresistibly delightful.

Notes

Make sure to use full-fat coconut milk for a richer taste.