Mango Sticky Rice Pudding Parfaits

A deconstructed and modern take on the classic Mango Sticky Rice, layered in individual parfaits for easy serving and beautiful presentation.

Prep Time

20 minutes

Total Time

50 minutes

Calories

520 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.68/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Dietary:

Ingredients

Servings

1cupGlutinous Rice (Sweet Rice)(Also known as sticky rice; do not substitute with regular long-grain rice)

£1.20

1.5cupsWater(For cooking the rice)

1canCoconut Milk((13.5 oz) Full-fat recommended for richness; reserve 1/4 cup for topping)

£1.30

2tablespoonsSugar(Adjust to taste)

£0.05

0.3teaspoonSalt(Enhances the sweetness)

£0.01

2largeRipe Mangoes(Use Ataulfo (honey mangoes) for the best flavor and texture)

£3.00

1tablespoonToasted Sesame Seeds(For garnish)

£0.25

1tablespoonHoney (Optional)(If using coconut cream, add to taste to coconut cream)

£0.15

0.5cupCoconut Cream (Optional)(Topping for vegan option. Replace 1/4 cup reserved coconut milk.)

£0.75

Total Cost

£6.71

£1.68 per serving

Instructions

1.
Rinse the glutinous rice in a fine-mesh sieve under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.
2.
Place the rinsed rice and 1.5 cups of water in a saucepan. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and the water is absorbed. Check occasionally and add a tablespoon or two of water if needed to prevent sticking.
3.
While the rice is cooking, prepare the coconut sauce. In a separate saucepan, combine 3/4 cup of the coconut milk, sugar, and salt. Heat over low heat, stirring constantly, until the sugar is dissolved and the mixture is slightly thickened (about 5 minutes). Do not boil.
4.
Once the rice is cooked, gently fluff it with a fork. Pour the coconut sauce over the rice and stir to combine. Let the rice absorb the sauce for about 10 minutes.
5.
While the rice is absorbing the sauce, peel and slice the mangoes. Cut into bite-sized pieces or thin slices.
6.
Assemble the parfaits. In each serving glass, layer the sticky rice, mango slices, and a drizzle of the reserved coconut milk or coconut cream. Repeat layers until the glass is full.
7.
Garnish with toasted sesame seeds and serve immediately or chill for later.

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My Notes

Nutrition Information

Nutrition per serving (250g)

520 kcal / 2175 kJ

Carbs

72g

28% of RDA

Fat

25g

36% of RDA

Protein

14% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

35 g

39% of RDA

Sodium

150 mg

7% of RDA

Saturated Fat

22 g

110% of RDA

Chef's Tips

For a richer flavor, soak the glutinous rice in water for at least 30 minutes before cooking. This will also help the rice cook more evenly.

If you don't have time to toast sesame seeds, you can use untoasted seeds, but toasting them adds a nutty flavor that complements the dish well.

Make sure the mangoes are ripe but not too soft. They should have a slight give when gently pressed.

Adjust the sweetness of the coconut sauce to your liking by adding more or less sugar.

Cooking Equipment

Saucepan

Bowls

Serving Glasses/Parfait Cups

Wine Pairings

No wine pairing suggestions available for this recipe.

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