Fresh mangos are one of the yummiest treats, especially with a nice, sticky rice pudding.  Everyone has their favorite taste and texture, but this is the version I prefer.  I don't just steam the rice, I end up doing a combination of steaming and mixing.  That way, I don't end up with any parts too dried out or sticking to the bottom of the pot.  My dad prefers drizzling a little sweetened condensed milk on top, like our favorite Thai place does, but I prefer it with a tiny drizzle of maple syrup.  It's great in summer when it's easier to get fresh mangos, but you can use frozen mangos (thawed), too!  Enjoy!  

Fresh mango atop yummy sticky rice pudding

Mango Sticky Rice Pudding

Rinse well, then soak in water for 30 minutes: 

1 cup sushi rice

Strain and rinse rice after soaking.  Place soaked & rinsed sushi rice in a medium saucepan.  

Add to saucepan: 

3/4 - 1 cup coconut milk (Just the regular boxed, not canned - or it will end up quite a bit thicker)

3/4 - 1 cup whole milk (or just more coconut milk, lactose-free, or almond if you prefer)

3 Tbsp sugar

1/2 tsp vanilla bean paste OR vanilla extract

dash salt

Bring to a boil over medium heat, stirring occasionally.  Once mixture comes to a boil, you can cover and lower heat to let the rice simmer 20 minutes.  I like to stir it a few times during the simmering time so nothing sticks to the bottom.  

If the rice needs a little more time, you can add a little extra coconut milk and continue cooking, simmering gently for another 5 minutes.  

Remove from heat.  Serve in small bowls with fresh sliced mango on top.  If you like a little extra sweetness, a tiny drizzle of maple syrup (or sweetened condensed milk) overtop is nice when serving.  Enjoy! 

Yum!

Mango Sticky Rice Pudding Recipe by Successfully Gluten Free!