Low Iodine Turmeric Mango Sticky Rice
Total time1 hr 25 min
Prep time10 min
Cook time45 min
4.7(21)
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Learn more →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
- 1 cup water
- 3 tbsp honey
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
For the coconut sauce
- ½ cup full-fat coconut milk
- 1 tbsp honey
- ¼ tsp ground turmeric
- 1 pinch fine sea saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
- 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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