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.
- 1 1/2 cups sushi rice, such as Nishiki
- 1 14-oz. can light coconut milk, divided
- 1/2 cup light brown sugar
- 2 tsp. vanilla extract
- 3 fresh mangoes, peeled and sliced
- 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.
- 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.
- Spoon warm rice onto serving plates. Top each serving with mango slices.
- Serving Size: Serves 8
- Calories: 280
- Carbohydrate Content: 56 g
- Fat Content: 5 g
- Fiber Content: 2 g
- Protein Content: 3 g
- Saturated Fat Content: 2 g
- Sodium Content: 14 mg
- Sugar Content: 25 g