Dairy Free Sticky Rice with Mango Breakfast Bowl is made out of real ingredients, whole foods featuring delicious sweet tropical, mango.
Hiiii! I am BEYOND excited to share this post with you, I actually created it in honor of my baby brothers 22nd birthday which happened to me yesterday.
JC turned the BIG 22 and I am crazy proud of him, for everything he has accomplished so far. I’m also a little sad cause I wasn’t able to spend his birthday with him. You see that kid has a special place in my heart, a very special BIG place. He is my favorite person in the world, well after Mr.Puss cause Mr.Puss does put up with me every day while JC doesn’t. Well, he did when we were little and I used to beat him up. That stopped when overnight he grew like a freaking giant and was way taller than me. Still is.
Okay so two years ago I went to visit my baby brother and my favorite city in the world for Thanksgiving. BOSTON..! I’m sure you guys know by now how much of a New England girl I am at heart.
It was fun, I made an all vegan Thanksgiving dinner, cause I really wanted to. Haha.
Our last night there we met up and had dinner at a Thai restaurant. It was amazing. The thing that really blew my mind was the sticky rice with mango. I had heard of it and seen pictures but sadly was still in the- noneating sticky rice with mango-wagon. I know sad.
The boys were like…That doesn’t sound good. I still ordered it because I’m me and they ended up OBSESSED that we ordered three more after.
Like I said.
That is when my love affair with sweet sticky rice and mango started.
The only issue is. I don’t do dairy and while I make exceptions in order to try delicious dishes like this one.
On a day to day, I don’t do dairy cause I am lactose intolerant and it makes me sick.
So I decided to make a healthier version of it, dairy free of course and something I could totally enjoy for breakfast or any time of the day actually.
I like to soak my rice overnight in the fridge, not only does it cook faster but it also makes it creamier. I take advantage that I am doing that and place a can of coconut milk in the fridge so that the thick creamy part goes to the top and the water on the bottom.
The mango I cut it up and let it cool in the fridge. So you totally get the warm sticky creamy rice with cold sweet mango.
Then use the creamy part of the coconut milk, add some rosewater, honey and thin it out to use as the sweet sauce I pour over the rice and mango. Instead of using sesame seeds I top it with hemp seeds.
CAUSE I’m a rule breaker. Hahaha.
I KNOW. You’re way excited and cannot wait to try it.
I can’t wait for you bugs to try it either…! I’m doing a happy dance right now.
READY TO SEE WHAT YOU NEED?!
1/2 cup of jasmine rice, basmati or any other sweet rice
1 1/2 cups of water + 2 more cups
1 14 oz can of coconut milk, chilled so that it separates
2 tablespoons of honey + 3 more tablespoons
1 T of reishi
2 T of Pancake Blend from Just Spices
2 tablespoons of rosewater
3 tablespoons of filtered water (optional)
1/2 teaspoons of fine salt
4 cups of cut up mango, chilled in the fridge
2 tablespoons of hemp seeds per person, so 8 tablespoons in total
THEN TO ENJOY DO THIS
The night before place the canned coconut milk in the fridge, along with that the in a bowl with a fitted lid the jasmine rice and 2 cups of water.
The next day when you are ready to cook in a large saucepan add the 1 1/2 cups of water, and the liquid part of the canned coconut milk. The thick part you are going to set aside to make the sauce. Right before the rice is finished your gonna add a couple tablespoons of the thick part of the coconut milk.
Cook the rice on medium-low heat for about 10 minutes. Then add the pinch of salt and 2 tablespoons of honey.
Meanwhile, in a small bowl combine, the rosewater, 3 tablespoons of honey the leftover thick part of the coconut milk with the pancake blend and the reishi. Add the filtered water if you want it thinner or leave out if you want it thicker.
When ready, serve the sticky rice on a plate or bowl, serve 1 cup of chilled mango per person, sprinkle two tablespoons of hemp seeds per bowl and pour some of the sauce over it.
There you have it bugs, a creamy, delicious stick rice recipe with chilled fresh sweet mango and mega easy floral rosewater sauce to top it with.