Mango and Sticky Rice
"We use to eat out a lot before having kids. Thai is one of our favorite kinds of food. We use to order Mango and Sticky Rice when it was in season. I made several attempts before I came up with one I liked. This is my most requested desert in the summer."
- Ready In:
- 30mins
- Ingredients:
- 5
- Serves:
-
6-8
ingredients
- 3 -4 large mangoes (Kent or Hayden variety are best)
- 1 cup sweet rice, uncooked the kind i buy has corn starch added and is short grained (bought at Asian stores)
- 2 1⁄2 cups water
- 1 cup canned unsweetened coconut milk
- 1⁄2 cup Splenda granular, sugar substitute or 1/2 cup sugar
directions
- Cook rice in water till rice is cooked and water is all soaked up. Cook on low so it does not stick to the bottom of the pan. You will need to stir often with this rice.
- Peel and cut up mangoes while the rice is cooking.
- Add coconut milk and Splenda and cook for 5 minutes on medium stirring often.
- Serve warm with mangos sliced/diced on top of rice.
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RECIPE SUBMITTED BY
I have a husband and two children a boy and a girl. I love my work and have been at the same job for about 11 years. I work part time as a transplant immunologist. I stay at home with our youngest on my days off.
We are Seventh-Day Adventist and are vegetarian. We try to eat healthy. We eat a lot of fruits, vegetables, nuts and legumes. My husband has Celiac disease which means he cannot eat wheat, oats, barley, and rye. He was diagnosed about 15 months ago. It makes it a challenge to cook vegetarian and gluten free sometimes. Baking is a new experience without wheat flour. It took a while to find a good gluten free sandwich bread we could make in our bread machine, but we found one.
My husband and I love to travel world wide, but do less with the kids.
