I know, the title does not make it sound very appetizing but I can assure you, it is divine. It is also a perfect ending to the previously posted summer rolls. It can also double as a lovely whole grain breakfast (add some ground flaxseed and some more fruit-I added some pomegranate seeds). This recipe was adapted from Jae Steele’s Get it Ripe cookbook. Check out her blog too @ http://domesticaffair.com!
1 c. brown basmati rice (or any brown rice)
2 c. water
1/4 tsp. salt
1/4 c. agave
1/2 c. coconut milk
1 mango, peeled and sliced (look on flickr or something for a video of how to peel/slice if you need to)
Combine brown rice, water, and salt in a saucepan and bring to a boil. Cover and lower heat to low and simmer for 45 min. Take it off the heat and pour in agave and coconut milk and fluff the rice. Cover and let sit for about 20 minutes. Serve with mangoes and a sprinkling of sesame seeds (if you so desire).
Oh, the photo shown is not mine but I wanted to give you a visual. Yum.
Yum! I have been wanting to make mango sticky rice, but I didn’t know if it would work with brown rice! thanks for stopping by my blog, I will definitely be bookmarking your blog too (and adding it to my blogroll and go dairy free links), it is a good one!