Thai Coconut Sticky Rice with Mango

Thai Coconut Sticky Rice with Mango

Sweet & exotic

One of my most impressive travels was, by far, backpacking in South East Asia. Even though it’s already been a couple of years ago, all the fantastic adventures still linger in my mind. The sights, the sounds, the smells and oh yes, the tastes!

Today I like to share a delicious recipe that you can get on almost every street corner in Thailand: coconut sticky rice with fresh mango. How can something so simple be so good?! Traditionally sticky rice is soaked overnight and steamed, not boiled. However with this recipe I hope to offer you a quick alternative. Just choose whatever method you prefer most.

In Thailand sticky rice with coconut and fresh slices of mango is eaten as a dessert pudding. Exotic, sweet and scrumptious. You’re going to love it!

 

 

Thai Coconut Sticky Rice with Mango
Serves 4
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 cup Jasmine Rice or Sticky Rice
  2. 1 can Coconut Milk
  3. 2-3 tbsp Sugar
  4. 1 ripe Mango
  5. Optional: Black Sesame Seeds
Instructions
  1. In a cooking pan add 1 cup Jasmine Rice, 1 can of coconut milk and 1 cup water. Bring to the boil. Let it cook, while stirring occasionally. Make sure the rice doesn't burn (add extra water if needed). Cook for a long time, 15-20 minutes, until the rice has really softened and the coconut milk is reduced.
  2. Peel the mango and cut off the two outer cheeks of each fruit, as close to the stones as possible. Discard the stones. Slice each piece of fruit into cubes.
  3. Serve the rice with the fresh mango and sprinkle over some black sesame seeds.
  4. Enjoy!
Notes
  1. The traditional method: If you would like to prepare the sticky rice traditionally, then soak overnight and steam the rice in a steamer. Prepare the reduced coconut milk with sugar seperately and serve together with mango and sesame seeds.
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Mexican Salad Bowl

Mexican Salad Bowl

Mexican Salad

This easy, fresh and colorful salad is packed with flavors!

Beans, bell pepper, tomatoes, mango, corn, organic brown rice, lettuce, avocado, lime and a big dollop of sour cream and guacamole. A Whole Bowl of Deliciousness!

Feel free to have a play with the ingredients. For example add chili pepper, red onion, cilantro, cheddar cheese or tortilla strips. Or check out these guacamolemango salsa or mexican avocado salad recipes for extra inspiration. Change up the ingredients and make this salad your own Mexican bowl of happiness!

Mexican Salad Bowl
Serves 2
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. Organic brown rice (2/3cup/ 5.2oz/ 150g)
  2. Some Lettuce for the base
  3. 1 Avocado, sliced
  4. Beans
  5. 1/2 Red Bell Pepper
  6. 1/2 Mango, sliced
  7. Some Corn
  8. Some Cherry Tomatoes, sliced
  9. Sour cream / guacamole (or any dressing of your liking)
  10. 1 Lime
Instructions
  1. Bring water to the boil in a large saucepan or pot. Add the rice, reduce the water to a simmer and cook for 8 to 15 minutes, or until the rice is tender but firm. Drain the rice.
  2. Slice the red bell pepper, mango and cherry tomatoes. Halve the avocado, remove the pit, scoop out the centers using a spoon and cut the avocado into slices.
  3. Assemble the bowl (see recipe photo): 1/5 rice, 1/5 lettuce and avocado,1/5 beans and bell pepper, 1/5 mango and corn,1/5 tomatoes. Top with a big dot of sour cream, guacamole or dressing of your liking. Sprinkle over some lime juice or garnish with a slice of lime.
  4. Enjoy!
Notes
  1. Change up the ingredients and make this salad your own Mexican bowl of happiness!
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Veggie Whole Bowl

VeggieWholeBowl

 New recipe and Giveaway!

Last summer I travelled to California and spend some days strolling across picturesque beach towns such as Laguna Beach. Here I stumbled upon a little food cafe that served a wide range of healthy dishes and I fell in love with their concept of ‘Bowls’. So simple, yet fun, picking between different types of bowls stuffed with a combination of fresh natural goodies. It inspired me for this week recipe:

The Veggie Whole Bowl. A bowl topped with natural, organic, whole foods. Vegan and gluten free! A dish that fits in perfectly with this time of the year, as we pass from winter to spring. Combining the freshness of a salad with cozy winter vegetables such as cabbage and carrots.

Besides this lovely recipe I also got some great news to share with you. It’s four months since the launch of Feisty Veggies and my first recipe got published! The Stuffed Sweet Peppers recipe is featured in Healthy Recipes Magazine and to celebrate I can give away a free 3-month iPhone/iPad subscription for Healthy Recipes Magazine to all my readers! So, big cheers and get your free subscription here: http://healthyrecipesmag.com/feisty-veggies

Veggie Whole Bowl

Veggie Whole Bowl
Serves 2
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. Organic brown rice (2/3cup/ 5.2oz/ 150g)
  2. 1/4 Purple Cabbage, shredded
  3. 1 Large Carrot, peeled & julienned
  4. Some Cherry Tomatoes, sliced
  5. Some Lettuce for the base
  6. 1 Avocado, sliced
  7. Hummus (or any dressing of your liking)
  8. Sesame Seeds (optional)
Instructions
  1. Bring water to the boil in a large saucepan or pot. Add the rice, reduce the water to a simmer and cook for 8 to 15 minutes, or until the rice is tender but firm. Drain the rice.
  2. Shred the red cabbage. Peel and julienne the carrot. Slice the cherry tomatoes in halve. Halve the avocados, remove the pit, scoop out the centers using a spoon and cut the avocado into slices.
  3. Assemble the bowl (see recipe photo): 1/5 cabbage, 1/5 carrot with some sesame seeds, 1/5 tomatoes, 1/5 rice, 1/5 lettuce and avocado. Top with a big dot of hummus or dressing of your liking.
  4. Enjoy!
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