Spring Mango Rice Nests
This dessert is easy to make but you'll need to plan ahead to allow time for the rice to soak overnight. So worth it -- it's delicious! We were inspired to re-create this after having a similar sticky rice desert the Three Seasons; a Vietnamese Restaurant in the South Bay. Plus, spring time means you'll find piles of mangos in most grocery stores this time of year!
Coconut milk is a great source of medium-chain-triglycerides (healthy fats), which are easy for the body to digest, help us to feel satiated, and also provide slow and steady energy. Coconut also provides antimicrobial and antifungal protection. There is some evidence that consuming coconut milk and oil can increase metabolism and have a positive influence on those trying to lose weight.
Sources: Authority Nutrition, Med-health, Natural News
Preparation time: 30 minutes
Total time: 12 hours, 30 minutes
Gluten-free, dairy-free, soy-free, egg-free, and no processed sugar.
1 ½ cups forbidden (purple) rice, presoaked for 12 hours
2 cups filtered water
2 cans full fat coconut milk
¼ t sea salt + a pinch for sauce
¼ cup honey
½ t vanilla
2 t arrowroot powder
2 mangos, peeled and sliced (we like Ataúlfo which are common in grocery stores)
1. Rinse and then soak rice in filtered water for 12 hours.
2. After soaking, rinse the rice well and place in rice cooker or pot.
3. Add in 2 cups water and ¼ t sea salt to rice and bring to boil.
4. Cover rice and turn heat down to low and simmer for 20 minutes or until liquid is absorbed.
5. Add one can of coconut milk to the rice, stir well and let sit covered so the rice absorbs the liquid.
6. Meanwhile, make the coconut sauce. In a small pot add in the second can of coconut milk, honey, pinch of sea salt, arrowroot powder and vanilla. Whisk together to combine.
7. Heat on low and stir occasionally until thickened.
8. To serve, spoon rice into bowls or place on plates. Spoon sauce over the top and garnish with mango slices.