Mouthwatering Vegan Thai Mango Sticky Rice with Coconut Sauce

Allergens

Coconut (may contain traces of other nuts)

Ingredients

• 1. 1 cup jasmine rice 2. 1 1/4 cups coconut milk 3. 1/2 cup water 4. 3/4 cup sugar 5. 1 tsp salt 6. 2 ripe mangoes, sliced 7. 1/4 cup shredded coconut (optional) 8. Fresh mint leaves for garnish

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear.
2. In a saucepan, combine the rinsed rice with 1 1/4 cups of coconut milk and 1/2 cup of water. Bring to a boil over medium high heat.
3. Once it's boiling, lower the heat to a simmer, cover, and cook for about 15 minutes or until the rice is tender and has absorbed all the liquid.
4. Remove from heat and let it stand, covered, for another 10 minutes.
5. Meanwhile, in a small saucepan, combine the remaining coconut milk with the sugar and salt. Heat over medium heat until the sugar dissolves. Remove from heat and set aside to cool slightly.
6. Once the rice is ready, stir in the remaining 1/4 cup of coconut milk to prevent it from sticking together.
7. To serve, divide the sticky rice among four plates or bowls. Arrange the mango slices on top, then drizzle with the slightly cooled coconut sauce. Garnish with shredded coconut and fresh mint leaves.

Chef’s Insight

The perfect balance of sweet and chewy makes this dish irresistible.

Notes

Make sure to use ripe mangoes for the best flavor and texture.