This recipe is a cross between this Mango Sticky Rice often served in Thai restaurants and a rice pudding. I’ve made the mango sticky rice before and really enjoyed it, but wanted to make it more healthy; replacing a white rice with brown rice and quinoa and using pure maple syrup rather than sugar.
1 cup cooked brown rice and quinoa
1 cup Coconut milk
3 Tbsp. pure maple syrup
½ c unsweetened, shredded coconut
1 tsp. Salt
½ Fresh mango
Rinse quinoa and add to rice cooker with brown rice and water. Cook on brown rice setting. (You could cook these on the stove if you don’t have a rice cooker). Since brown rice takes so long to cook, I cook as much as the rice cooker will hold, then label and freeze in a zip-lock bag any that I don’t plan to use in a day or two.
Next mix coconut milk, syrup, coconut and salt in a sauce pan. Bring mixture to medium heat. Add rice to mixture and stir thoroughly. Place on serving plate. Top with pealed and sliced mango. Serve immediately.Go to Recipe →