Vegan Mango Sticky Rice with Chia Seeds
Ingredients
Mango Sticky Rice
- Coconut milk, 1 can (13.5 oz, full-fat for creaminess)
- Glutinous rice (sweet rice), 1 cup (rinsed until water runs clear)
- Water, 1 1/2 cups
- Chia seeds, 2 Tbsp (for added protein and texture)
- Coconut sugar, 1/4 cup (or to taste, dissolved in warm water)
- Salt, 1/4 tsp
Toppings
- Ripe mangos, 2 large (peeled, pitted, and sliced into thin wedges—about 1/2-inch thick for easy layering)
- Sesame seeds, 1 Tbsp (toasted for garnish)
Instructions
- Rinse the glutinous rice under cold water until clear. In a medium pot, combine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until rice is tender and water is absorbed.
- In a separate saucepan, heat half the coconut milk with coconut sugar and salt over medium heat, stirring until sugar dissolves. Do not boil.
- Stir the cooked rice into the coconut mixture, add chia seeds, and let sit covered for 10 minutes to absorb flavors.
- In another pan, warm the remaining coconut milk with a pinch of salt for drizzling.
- To serve, mound rice on plates, arrange mango slices alongside, drizzle with warm coconut milk, and sprinkle with toasted sesame seeds.
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