Mangoes and sticky rice – oh how my heart swoons! After a heated meal of Thai food – heightened by the bright flavors of kaffir lime, lemongrass and painfully hot chili peppers – nothing soothes the palate quite like a warm bowl of gently sweet and slightly salty mangoes and sticky rice. I like to serve this dish after a meal of coconut shrimp soup with chilies and lime or even on its own as a breakfast. It satisfies like little else, and like many of the desserts featured at Nourished Kitchen, it is only mildly sweetened with natural and unrefined sweeteners.
Mangoes and sticky rice is classically served with polished, refined white rice, but the dish’s nutrient profile can be improved by using sprouted or soaked brown rice without compromising the ultimate flavor or texture of the dish. Like all grains, brown rice contains antinutrients which bind up minerals preventing their full absorption and the simple act of soaking or sprouting rice can improve the body’s ability to better absorb grain’s full complement of minerals – particularly zinc and iron. You can read more about soaking grain or learn the benefits of sprouted grain. This recipe for mangoes and sticky rice is also rich in coconut oil – a remarkable and wholesome fat that’s rich in lauric acid – a fatty acid known for its antimicrobial activities and that is thought to boost the immune system.
Mangoes and Brown Sticky Rice
- 1 cup germinated brown rice
- 14 oz full-fat coconut milk
- 1 tsp fine sea salt
- 3 tablespoons coconut palm sugar
- 1 mango sliced thin
- Bring 1 3/4 cup water to a boil, and then pour in the germinated brown rice. Turn down the heat to medium-low, cover and cook for 25 to 30 minutes or until the water is full absorbed. Turn off the heat and allow the rice to finish cooking in the residual heat of the pan a further 10 minutes.
- While the rice cooks, pour the coconut milk into a saucepan over medium-low heat and gently stir in the into the milk until the sugar and salt fully dissolves.
- Separate the coconut milk mixture in two halves, then pour one half of the mixture over the cooked rice.
- Portion the rice into individual bowls and then gently spoon the remaining coconut milk mixture over the rice, layering thinly sliced mango over the rice.. Serve warm.