Some foods have the power to instantly transport you to another place. Dairy and Gluten Free Sticky Rice with Mango is a tasty treat that will have you feeling vacation vibes and is a sweet confection you can enjoy any time of day.
Just like Gluten Free White Chocolate Pistachio Lava Cakes have the power to transport me to Venice, this sticky rice reminds me of the food stalls in Bangkok. Creamy, bursting with warm spices, and served with juicy mango, it’s a vacation on a plate.
Not only is Dairy and Gluten Free Sticky Rice with Mango delicious, but it also uses pantry staples that help keep this both easy and budget friendly. The hardest part of this recipe is the waiting to eat it!
- Sushi Rice – This short grained rice cooks up creamy and a little sticky but with texture.
- Coconut Milk – Adds natural sweetness and also creaminess to this rice dessert.
- Water – Helps cook the rice and dilute the creamy sauce.
- Star Anise Pods – Adds depth of flavor with its warm and aromatic spice.
- Salt – Balances the sweetness while accenting all of the flavors.
- Date Sugar – D’Vash Organics Date Sugar is made from 100% sustainably sourced dates. It’s lower on the glycemic scale than traditional sugar and also Paleo friendly.
- Mango – Juicy, tangy, sweet, yet tart, fresh mangos add both texture and a bright flavor to this dish.
- Coconut Flakes – While coconut flakes are optional, they add texture to every bite.
How to Mak Dairy and Gluten Free Sticky Rice with Mango
This comforting and easy dessert combines creamy rice cooked in spiced coconut milk for global take on rice pudding.
Time needed: 30 minutes
This creamy dessert is truly a one pot wonder. Just add your ingredients to saucepan and stir.
Add your sushi rice to a colander and rinse it until the water runs clear.
Add all of your ingredients except for the mango and coconut to a saucepan over medium low heat. Stir it for approximately 10 minutes or until it’s partially cooked.
Cover the rice and cook it for an additional 10 minutes or until the liquid is evaporated and the rice is cooked through.
To serve your Dairy and Gluten Free Sticky Rice with Mango, remove the anise pods. Garnish with fresh mango and coconut. Enjoy!
If you don’t have star anise pods, you can add a cinnamon stick for a similar flavor profile to this recipe. It will have the warmth, but not that slight licorice flavor.
While this rice is delicious served warm, it is also good cold. It can be stored for several days in the refrigerator in an airtight container. Wait to cut the mango until it’s ready to serve.
Top Tip for Dairy and Gluten Free Sticky Rice with Mango
When making this dish, always remember to rinse your rice first until the water runs clear. This will remove the excess starch from the rice. This allows it to cook up creamy and not clump together and be gloopy.
Dairy and Gluten Free Stick Rice with Mango
- 1 saucepan
- 1 cup sushi rice
- 14 oz coconut milk
- 1 cup water
- 3 star anise pods
- pinch of salt
- 1/3 cup D'Vash Organics Date Sugar
- mango for serving
- shredded coconut for serving, optional
- Rinse your rice until it runs clear.
- Add the rice, water, coconut milk, salt, date sugar, and anise pods to a saucepan over medium low heat.
- Stir for 10 minutes or until the rice is partially cooked.
- Cover the rice and lower the heat. Allow it to cook for 10 minutes or until all of the liquid has been absorbed and the rice is cooked through.
- Remove the anise pods.
- Garnish with coconut flakes if desired and serve with mango.