*new* Sticky mango rice bowls
Prep time – 5 minutes
Cooking time – 20 minutes
100g sushi rice - pre soaked
250ml plant based milk
½ can coconut milk (200ml)
3 tbsp caster sugar
1 tsp vanilla extract
To serve; 1 ripe mango sliced, 4 tbsp desiccated coconut, toasted, pistachios
In a medium pan, combine the sushi rice, plant based milk, coconut milk and sugar and stir well.
Bring to the boil, then reduce the heat and simmer gently, stirring occasionally, for 12-15 minutes or until the rice is tender and has thickened.
Stir in the vanilla extract.
To serve, divide into bowls and top with the mango, coconut and pistachios.
Add a little additional coconut milk if needed.
Cooks tip – This makes a lovely dessert but also can be eaten in the morning for breakfast.