Dairy-Free Gluten-Free Mango Sticky Rice Pudding
Dairy-Free Gluten-Free Mango Sticky Rice Pudding
Ingredients
For the Sticky Rice
- 1 1/2 cups sweet glutinous rice, washed and soaked
- 1 1/2 cups water, for soaking
- 1 cup full-fat coconut milk
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
For the Mango
- 2 ripe mangoes, peeled and sliced
For the Coconut Sauce and Garnish
- 1/2 cup full-fat coconut milk
- 2 tablespoons granulated sugar
- 1/8 teaspoon salt
- 1 tablespoon toasted sesame seeds, for garnish
Instructions
- 1
Wash the sweet glutinous rice thoroughly under cold running water until the water runs clear. Place the washed rice in a large bowl and add 1 1/2 cups of water. Let it soak for at least 4 hours or, ideally, overnight. After soaking, drain the rice very well.
⏱️ 240 min
- 2
Prepare your steamer. Line a steamer basket with cheesecloth or parchment paper. Spread the drained glutinous rice evenly in the lined steamer basket. Steam over vigorously boiling water for 20 to 25 minutes, or until the rice is tender, translucent, and cooked through.
⏱️ 25 min
- 3
While the rice is steaming, prepare the coconut milk mixture for the rice. In a small saucepan, combine 1 cup of full-fat coconut milk, 1/2 cup of granulated sugar, and 1/2 teaspoon of salt. Heat over medium-low heat, stirring constantly until the sugar completely dissolves. Do not bring the mixture to a boil.
⏱️ 5 min
- 4
Once the rice is steamed, transfer it to a large mixing bowl. Pour the warm coconut milk mixture (from Step 3) over the hot rice. Gently fold and stir the rice to ensure it's evenly coated. Cover the bowl and let the rice sit for 20 to 30 minutes, stirring occasionally, until all the liquid is absorbed and the rice becomes glossy and sticky.
⏱️ 30 min
- 5
While the rice is absorbing the coconut milk, peel and slice the ripe mangoes. For presentation, you can slice them into thin strips or fan them out.
⏱️ 5 min
- 6
Prepare the serving coconut sauce. In another small saucepan, combine 1/2 cup of full-fat coconut milk, 2 tablespoons of granulated sugar, and 1/8 teaspoon of salt. Heat over low heat, stirring until the sugar dissolves. Keep this sauce warm until serving.
⏱️ 5 min
- 7
To serve, scoop a portion of the warm sticky rice onto individual plates. Arrange the fresh mango slices artfully next to the rice. Drizzle generously with the warm serving coconut sauce and sprinkle with toasted sesame seeds for an added crunch and flavor.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Dairy-Free Gluten-Free Mango Sticky Rice Pudding
Ingredients
For the Sticky Rice
- 1 1/2 cups sweet glutinous rice, washed and soaked
- 1 1/2 cups water, for soaking
- 1 cup full-fat coconut milk
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
For the Mango
- 2 ripe mangoes, peeled and sliced
For the Coconut Sauce and Garnish
- 1/2 cup full-fat coconut milk
- 2 tablespoons granulated sugar
- 1/8 teaspoon salt
- 1 tablespoon toasted sesame seeds, for garnish
Instructions
- 1
Wash the sweet glutinous rice thoroughly under cold running water until the water runs clear. Place the washed rice in a large bowl and add 1 1/2 cups of water. Let it soak for at least 4 hours or, ideally, overnight. After soaking, drain the rice very well.
⏱️ 240 min - 2
Prepare your steamer. Line a steamer basket with cheesecloth or parchment paper. Spread the drained glutinous rice evenly in the lined steamer basket. Steam over vigorously boiling water for 20 to 25 minutes, or until the rice is tender, translucent, and cooked through.
⏱️ 25 min - 3
While the rice is steaming, prepare the coconut milk mixture for the rice. In a small saucepan, combine 1 cup of full-fat coconut milk, 1/2 cup of granulated sugar, and 1/2 teaspoon of salt. Heat over medium-low heat, stirring constantly until the sugar completely dissolves. Do not bring the mixture to a boil.
⏱️ 5 min - 4
Once the rice is steamed, transfer it to a large mixing bowl. Pour the warm coconut milk mixture (from Step 3) over the hot rice. Gently fold and stir the rice to ensure it's evenly coated. Cover the bowl and let the rice sit for 20 to 30 minutes, stirring occasionally, until all the liquid is absorbed and the rice becomes glossy and sticky.
⏱️ 30 min - 5
While the rice is absorbing the coconut milk, peel and slice the ripe mangoes. For presentation, you can slice them into thin strips or fan them out.
⏱️ 5 min - 6
Prepare the serving coconut sauce. In another small saucepan, combine 1/2 cup of full-fat coconut milk, 2 tablespoons of granulated sugar, and 1/8 teaspoon of salt. Heat over low heat, stirring until the sugar dissolves. Keep this sauce warm until serving.
⏱️ 5 min - 7
To serve, scoop a portion of the warm sticky rice onto individual plates. Arrange the fresh mango slices artfully next to the rice. Drizzle generously with the warm serving coconut sauce and sprinkle with toasted sesame seeds for an added crunch and flavor.
⏱️ 5 min