Sticky Rice with Mangoes Recipe | Vegetarian Times Skip to main content

Sticky Rice with Mangoes

Here, starchy sushi rice replaces the sweet glutinous rice traditionally called for in this dessert. If you can’t find sushi rice, use Arborio or another high-quality short-grain rice.



Ingredient Line: 
1 ½ cups sushi rice, such as Nishiki
Ingredient Line: 
1 14-oz. can light coconut milk, divided
Ingredient Line: 
½ cup light brown sugar
Ingredient Line: 
2 tsp. vanilla extract
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3 fresh mangoes, peeled and sliced


  1. Combine rice, 2 1/2 cups water, 1/2 cup coconut milk, and brown sugar in large saucepan. Cover, and bring to a boil. Reduce heat to medium-low and simmer 20 minutes, stirring occasionally to prevent sticking.
  2. Stir in remaining coconut milk and 1 cup water. Cover, and simmer 10 minutes more. Remove from heat and let steam, covered, 20 minutes, or until rice has absorbed most of liquid. Stir in vanilla.
  3. Spoon warm rice onto serving plates. Top each serving with mango slices.

Nutrition Information: 

3 g
Total Fat: 
5 g
Saturated Fat: 
2.5 g
56 g
0 mg
14 mg
2 g
25 g
Serves 8

Comments on this Recipe

My family and I love this recipe!I wish I would have found it sooner than I did because we love going to restrants and finding the "mango with sticky rice" and when I found it on vegetarian times I could not wait to make it!