Coconut Mango Sticky Brown Rice

Yield 6 Hearty tasting portions

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Coconut Mango Sticky Brown Rice

This classic Thai dessert gets a healthy makeover using brown rice and honey.

Ingredients

• 1 cup brown basmati rice
• 2 cups water
• ¼ teaspoon salt
• ¼ cup maple syrup
• ¼ cup coconut milk
• 2 mangoes, peeled and diced

Directions

1. Combine brown rice, water and salt in a saucepan and bring to a boil.
2. Cover and lower heat to a simmer.
3. Cook for about 45 minutes until rice is tender and water is absorbed completely.
4. While the rice is cooking, prepare the mango.
5. Stand one mango on its bottom, the opposite end from the stem.
6. With a sharp knife, cut down each side along the pit.
7. Cut a checkerboard with a sharp knife in the flesh of one side of the mango, making sure to not cut through the skin. Repeat with the other side.
8. Bend the skin back so the checkerboard mango flesh pops up then slice it off the skin.
9. Place the diced mango in a medium bowl until time for serving.
10. Once the rice is done, take the pot off the heat and stir in the maple syrup and coconut milk, fluffing the rice.
11. Cover the pot and set aside for 20 minutes.
12. Serve each portion with some diced mango.

Notes

Substitution and variations

• Sub any type of brown rice for the basmati
• Use brown rice syrup or agave syrup in place of maple syrup.

Something to Chew On

• In what part of the world is this dish popular?
• Besides as a dessert, when else would this dish be good to eat?

Nutritional information is based on one serving.