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21 Arlington St, London, SW1A 1RN, UK | Tel. 020 7493 2521 | Email: info@riceassociation.org.uk
Sticky mango rice bowls
Prep time – 5 minutes
Cooking time – 20 minutes
Serves 4
Ingredients
100g sushi rice - pre soaked
250ml plant based milk
½ can coconut milk (200ml)
3 tbsp caster sugar
1 tsp vanilla extract
To serve; 1 ripe mango sliced, 4 tbsp desiccated coconut, toasted, pistachios
Step 1
In a medium pan, combine the sushi rice, plant based milk, coconut milk and sugar and stir well.
Step 2
Bring to the boil, then reduce the heat and simmer gently, stirring occasionally, for 12-15 minutes or until the rice is tender and has thickened.
Stir in the vanilla extract.
Step 3
To serve, divide into bowls and top with the mango, coconut and pistachios.
Add a little additional coconut milk if needed.
Cooks tip – This makes a lovely dessert but also can be eaten in the morning for breakfast.
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