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.
10m prep + 30m cook4 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
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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