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*NEW* Coconut & mango sushi rice sundaes
Rice type: short grain Sushi rice
Prep time: 10 minutes
Cook time: 25 minutes
Serves: 4
Tip: For extra indulgence, layer in a spoonful of coconut yogurt or cashew cream. You can also use tinned mango or swap for pineapple or poached pears in colder months. This makes a lovely breakfast or snack and keeps well in the fridge for up to 3 days.
Ingredients
200g Sushi rice
400ml full-fat coconut milk
200-300ml plant-based milk of choice
2 tbsp maple syrup
1 ripe mango, diced
Zest of 1 lime
2 tbsp toasted coconut flakes
Step 1
Rinse rice and place in a saucepan with coconut milk and plant milk. Bring to a simmer, cover and cook gently for 20–25 mins until sticky and creamy.
Step 2
Stir in maple syrup and half the lime zest.
Step 3
Cool slightly. Layer in jars or glasses with chopped mango.
Step 4
Finish with toasted coconut and remaining lime zest.
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