This is a coconut milk free version of mango sticky rice. It makes this dessert much more healthful than one using coconut milk, but it still hits the spot after a meal.
Prep Time5 minutesmins
Cook Time25 minutesmins
Total Time30 minutesmins
Course: Dessert
Cuisine: Asian
Keyword: mango, rice, sticky rice
Servings: 4Servings
Calories: 250kcal
Author: Jen deHaan
Ingredients
1cupSweet rice (Glutinous rice)Do not sub with regular rice
1 1/4cupPlant-based milkSuch as almond or cashew milk, sweetened or unsweetened
1cupmangodiced, frozen
After cooking
1/3 cupPlant-based milkSuch as almond or cashew milk, sweetened or unsweetened
3Tbspmaple syrupSub 2 Tbsp packed brown sugar, or preferred alternative
Instructions
Rinse the rice thoroughly and drain.
Add your trivet to the Instant Pot, and then add 1 cup of water to the bottom of the pot.
Add a nested bowl with the 1 cup of sweet rice, mango, and 1 1/4 cup of non-dairy milk, and put the lid on the Instant Pot.
Set the Instant Pot to manual, and cook for 4 minutes at high pressure. You want the steam release handle on sealing.
Naturally release pressure and wait for the float valve to drop.
Add the remaining milk and syrup, and mix in to the cooked rice and mango. Drizzle with a bit of additional maple syrup if desired.