Burmese Sticky Rice with Mango (Gluten-Free)

A classic dessert adapted to be gluten-free, featuring sweet sticky rice served with ripe mango slices and coconut milk. Simple and satisfying.

40m4 servings

320 cal|3g protein|60g carbs|8g fat|2g fiber

Ingredients

1 cup Glutinous Rice (Sweet Rice)
1 can Coconut Milk
1/2 cup Sugar
1/4 teaspoon Salt
2 medium Ripe Mangoes

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1Rinse the glutinous rice and soak it in water for at least 2 hours, or preferably overnight.
2Drain the rice and steam it in a steamer lined with cheesecloth for about 30 minutes, or until it is cooked through and sticky.
3In a saucepan, combine coconut milk, sugar, and salt. Heat over low heat, stirring until the sugar is dissolved.
4Pour the coconut milk mixture over the cooked sticky rice and stir well to combine.
5Let the rice sit for about 15 minutes to absorb the coconut milk.
6Peel and slice the ripe mangoes.
7Serve the sticky rice with mango slices and drizzle with extra coconut milk if desired.

Allergy Disclaimer — Safe Plated Pte. Ltd.

This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.

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