Exquisite Vegan Vietnamese Coconut Sticky Rice with Mango (Cháo Nếp Xôi Đậu Xanh Dưa Lê)

Allergens

N/A

Ingredients

• 2 cups glutinous rice (sticky rice)
• 1 cup full
• fat coconut milk
• 1 cup water
• Pinch of salt
• 3 ripe mangoes, thinly sliced
• 1/2 cup shredded coconut
• 1/4 cup sugar
• 2 tbsp vegetable oil

Instructions

1. Soak the glutinous rice in water for at least 4 hours or overnight to ensure it cooks evenly. Drain and rinse the rice thoroughly.
2. In a large pot, combine the soaked rice, coconut milk, water, and a pinch of salt. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover, and let it simmer for 15 20 minutes until the rice is cooked through and tender.
3. In another pot, combine the shredded coconut and sugar. Cook on medium heat, stirring frequently, until the mixture forms a thick paste. Slowly pour in 1/4 cup of water and mix well to create a smooth sauce.
4. Heat the vegetable oil in a pan over medium heat. Add the cooked rice and toast it lightly for 2 3 minutes, stirring constantly to prevent burning.
5. Pour the coconut sauce over the toasted sticky rice and mix well to combine. Remove from heat and let the mixture cool slightly.
6. To serve, divide the rice mixture among four bowls or plates and top each with a generous portion of mango slices.

Chef’s Insight

The key to perfect coconut sticky rice is finding the right balance between chewy and soft. Cook the rice until it reaches your desired texture.

Notes

Feel free to adjust the sweetness of the dish by adding more or less sugar.