Vegan Mango Sticky Rice Pudding
Vegan Mango Sticky Rice Pudding
Ingredients
For the Sticky Rice
- 1 1/2 cups glutinous rice, rinsed thoroughly
- 1 1/2 cups full-fat coconut milk
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
For the Coconut Cream Sauce
- 1 cup full-fat coconut milk
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon cornstarch
- 1 tablespoon water
For Serving
- 2 ripe mangoes, peeled and sliced
- 1 tablespoon toasted sesame seeds, for garnish, optional
Instructions
- 1
Place the rinsed glutinous rice in a medium bowl and cover with cold water by at least 1 inch. Let it soak for a minimum of 4 hours, or preferably overnight. Drain the rice thoroughly before cooking.
⏱️ 240 min
- 2
To cook the rice: You can steam it or use a rice cooker. For steaming, line a steamer basket with cheesecloth, add the drained rice, and steam over boiling water for 25-30 minutes, or until tender and translucent. For a rice cooker, add the drained rice and 1 1/4 cups of water, then cook according to your rice cooker's instructions.
⏱️ 30 min
- 3
While the rice is cooking, prepare the coconut milk mixture for the rice. In a small saucepan, combine 1 1/2 cups full-fat coconut milk, 1/2 cup granulated sugar, and 1/2 teaspoon salt. Heat over medium-low heat, stirring occasionally, until the sugar and salt are fully dissolved. Do not boil. Remove from heat.
⏱️ 5 min
- 4
Once the rice is cooked, immediately transfer it to a large bowl. Pour the warm coconut milk mixture (from Step 3) over the hot rice. Stir gently to combine, then cover the bowl tightly with plastic wrap or a lid. Let it sit for at least 20 minutes (or up to an hour) to allow the rice to absorb all the liquid and become sticky and flavorful.
⏱️ 20 min
- 5
While the rice is absorbing, prepare the coconut cream sauce. In another small saucepan, combine 1 cup full-fat coconut milk, 2 tablespoons granulated sugar, and 1/4 teaspoon salt. Heat over medium heat, stirring until sugar and salt are dissolved. In a separate small bowl, whisk together 1 teaspoon cornstarch and 1 tablespoon water to create a slurry. Pour the cornstarch slurry into the simmering coconut milk, whisking constantly until the sauce thickens slightly, about 1-2 minutes. Remove from heat.
⏱️ 5 min
- 6
Peel and slice the ripe mangoes just before serving.
⏱️ 5 min
- 7
To serve, scoop a portion of the warm sticky rice onto a plate. Arrange sliced mango next to the rice. Drizzle generously with the prepared coconut cream sauce. Garnish with toasted sesame seeds, if desired. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Vegan Mango Sticky Rice Pudding
Ingredients
For the Sticky Rice
- 1 1/2 cups glutinous rice, rinsed thoroughly
- 1 1/2 cups full-fat coconut milk
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
For the Coconut Cream Sauce
- 1 cup full-fat coconut milk
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon cornstarch
- 1 tablespoon water
For Serving
- 2 ripe mangoes, peeled and sliced
- 1 tablespoon toasted sesame seeds, for garnish, optional
Instructions
- 1
Place the rinsed glutinous rice in a medium bowl and cover with cold water by at least 1 inch. Let it soak for a minimum of 4 hours, or preferably overnight. Drain the rice thoroughly before cooking.
⏱️ 240 min - 2
To cook the rice: You can steam it or use a rice cooker. For steaming, line a steamer basket with cheesecloth, add the drained rice, and steam over boiling water for 25-30 minutes, or until tender and translucent. For a rice cooker, add the drained rice and 1 1/4 cups of water, then cook according to your rice cooker's instructions.
⏱️ 30 min - 3
While the rice is cooking, prepare the coconut milk mixture for the rice. In a small saucepan, combine 1 1/2 cups full-fat coconut milk, 1/2 cup granulated sugar, and 1/2 teaspoon salt. Heat over medium-low heat, stirring occasionally, until the sugar and salt are fully dissolved. Do not boil. Remove from heat.
⏱️ 5 min - 4
Once the rice is cooked, immediately transfer it to a large bowl. Pour the warm coconut milk mixture (from Step 3) over the hot rice. Stir gently to combine, then cover the bowl tightly with plastic wrap or a lid. Let it sit for at least 20 minutes (or up to an hour) to allow the rice to absorb all the liquid and become sticky and flavorful.
⏱️ 20 min - 5
While the rice is absorbing, prepare the coconut cream sauce. In another small saucepan, combine 1 cup full-fat coconut milk, 2 tablespoons granulated sugar, and 1/4 teaspoon salt. Heat over medium heat, stirring until sugar and salt are dissolved. In a separate small bowl, whisk together 1 teaspoon cornstarch and 1 tablespoon water to create a slurry. Pour the cornstarch slurry into the simmering coconut milk, whisking constantly until the sauce thickens slightly, about 1-2 minutes. Remove from heat.
⏱️ 5 min - 6
Peel and slice the ripe mangoes just before serving.
⏱️ 5 min - 7
To serve, scoop a portion of the warm sticky rice onto a plate. Arrange sliced mango next to the rice. Drizzle generously with the prepared coconut cream sauce. Garnish with toasted sesame seeds, if desired. Serve immediately.
⏱️ 3 min