Mango Sticky Rice – The Perfect Dessert Made Completely From Pantry Ingredients

My monthly Verde Vegans Vegans potluck provides me with a constant opportunity to create new recipes.  With all my summer traveling, the last one came up way too quickly.  I had almost forgotten about it until the day before.  Since I always make an appetizer, entrée, and dessert (because you never really know what everyone is bringing; and as the hostess, I want to make sure that there’s plenty of yummy food for all to enjoy), I had to think quickly.

So, I made a mad dash into my pantry to see what inspiration would come my way. (Sidenote: this is when a well-stocked pantry can be a life-saver.)  Ah, I immediately spotted this huge glass jar of organic mango slices in mango juice that I purchased from my recent jaunt to Costco (which, by the way, is really stepping up their game regarding organic and vegan items not only on their shelves but also at their food court—check out my recent Veganification Facebook post from August 6).

Hum, alas, the start of a dessert.  Looking further into the pantry, there’s a can of Trader Joe’s Mango Juice and a can of sweetened condensed milk alongside my cans of coconut milk.

But, of course!  Mango sticky rice!  I always have a variety of rice on hand, so I opted for the organic brown jasmine rice.

This recipe is good for a crowd.  If you want to make a smaller batch, cut it in half…but I promise you, even if you are not having a crowd, you will be obsessed with this rice pudding and devour it in mass quantity in a flash.

So, let’s get started ….

 2 ½ Cups organic brown jasmine rice
 2 8.4-ounce cans Trader Joe’s 100% Mango Juice
 1 13.5-ounce can coconut milk of your choice
 1 13.5-ounce can water (once you pour the coconut milk into your pot, fill the can up with water and add that to the pot as well)
 1 11.25-ounce can Nature’s Charm Sweetened Condensed Coconut Milk
 All the mango juice from one 60-ounce glass jar of Del Destino Organic Sliced Mango (purchased at Costco)
 4 large pieces of the Del Destino mangoes pureed in 4 cups water

1

Bring to a boil, then reduce to a gentle simmer

2

At the beginning, you’ll want to stir about every ten to fifteen minutes. Once the mixture begins to become viscous, reduce the heat to barely simmering and stir every five to ten minutes. You want to make sure that it doesn’t stick to the bottom and burn.
(see video below)

3

Because I used a brown rice, it took slightly longer than if I used a refined white rice (I actually don’t even keep any refined white rice in the pantry). Figure on it taking about two hours from start to finish. I know this sounds like a long time, but believe me, it’s so worth it.

4

Once it’s done, pour into a casserole dish, sprinkle with cinnamon, and allow it to cool completely before putting the lid on it and refrigerating for at least four to five hours before serving.

Ingredients

 2 ½ Cups organic brown jasmine rice
 2 8.4-ounce cans Trader Joe’s 100% Mango Juice
 1 13.5-ounce can coconut milk of your choice
 1 13.5-ounce can water (once you pour the coconut milk into your pot, fill the can up with water and add that to the pot as well)
 1 11.25-ounce can Nature’s Charm Sweetened Condensed Coconut Milk
 All the mango juice from one 60-ounce glass jar of Del Destino Organic Sliced Mango (purchased at Costco)
 4 large pieces of the Del Destino mangoes pureed in 4 cups water

Directions

1

Bring to a boil, then reduce to a gentle simmer

2

At the beginning, you’ll want to stir about every ten to fifteen minutes. Once the mixture begins to become viscous, reduce the heat to barely simmering and stir every five to ten minutes. You want to make sure that it doesn’t stick to the bottom and burn.
(see video below)

3

Because I used a brown rice, it took slightly longer than if I used a refined white rice (I actually don’t even keep any refined white rice in the pantry). Figure on it taking about two hours from start to finish. I know this sounds like a long time, but believe me, it’s so worth it.

4

Once it’s done, pour into a casserole dish, sprinkle with cinnamon, and allow it to cool completely before putting the lid on it and refrigerating for at least four to five hours before serving.

Mango Sticky Rice


For some added panache, dollop into coupe champagne glasses and top with chopped fresh mangoes and or coconut whipped cream.

*An important aspect of sharing original recipes is to give proper credit to the author(s) of the recipe(s).  I hope that you enjoy using these recipes and making them your own; but please do so with that integrity in mind. With much gratitude. - Linda

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