Low Sodium Turmeric Mango Sticky Rice

Total time1 hr 25 min

Prep time10 min

Cook time45 min

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Ingredients

4 servings

For the rice

1 ½ cups black glutinous rice (also sold as black sticky rice)
1 can (13.5 oz) full-fat coconut milk
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.Goya Coconut Milk 13.5oz Thai Kitchen Organic Unsweetened Coconut Milk - 13.66 Fl. Oz.Native Forest Unsweetened Organic Classic Coconut Milk 13.5 fl oz A Taste of Thai Coconut Milk 13.5 Oz
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1 cup water
3 tbsp honey
½ tsp ground turmeric
¼ tsp ground ginger
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the coconut sauce

½ cup full-fat coconut milk
1 tbsp honey
¼ tsp ground turmeric
1 pinch fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tsp arrowroot starch

For serving

2 large ripe mangoes, peeled and sliced
2 tbsp sesame seeds, toasted (optional)
small handful fresh mint leaves (optional)

Instructions

1
Rinse the black glutinous rice under cold water using a fine-mesh strainer until the water runs mostly clear, then drain well.
2
Combine the rinsed rice, 1 can (13.5 oz) full-fat coconut milk, 1 cup water, 3 tbsp honey, 1/2 tsp turmeric, 1/4 tsp ground ginger, and 1/4 tsp salt in a medium saucepan. Bring to a boil over medium-high heat, stirring once to dissolve the honey.

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