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Sticky mango rice bowls

Prep time – 5 minutes
Cooking time – 20 minutes
Serves 4


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

Step 1

In a medium pan, combine the sushi rice, plant based milk, coconut milk and sugar and stir well.

Step 2

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.

Step 3

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.

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