Sweet Sticky Rice with Mango

So I have a confession. I am obsessed with mango sticky rice. When I went to Thailand for vacation, I honestly ate this dish every single day. I know it’s really not good for me given the amount of sugar that is in it. I always wanted to make it myself so I can use my own “healthier” sugars. For my “healthier” sugars, I used both erythritol and xylitol. I just randomly experimented with the ratio based on how much sugar I had of each, so there’s room to play around with that aspect. (Here’s a link if you want to know more about erythritol vs. xylitol)

One reason why it took me so long to finally make mango sticky rice was that I couldn’t find Thai sticky rice for the longest time! I finally found it at my local Whole Foods in the “weigh your own” ingredients section.

mango sticky rice

Recipe (adapted from Epicurious)

4 servings

  • 1 1/2 cups Thai sticky rice (dry)
  • 1 can unsweetened coconut milk
  • 1/3 cup plus 3 tablespoons sugar
    • 1/3 cup erythritol
    • 3 tbs xylitol
  • 1/4 teaspoon salt
  • 1 tablespoon sesame seeds, toasted lightly
  • 1 large mango, peeled, pitted, and cut into thin slices
  • sesame seeds garnish (optional)

1. In a bowl wash rice well in several changes of cold water until water is clear. Soak rice in cold water for at least 1 hour.
2. Cook rice in rice cooker in 1:2 ratio for rice:water.
3. Save 1/3 cup coconut milk and place to the side. While rice is cooking, in a small saucepan bring the remaining amount of coconut milk to a boil with 1/3 cup erythritol and salt, stirring until sugar is dissolved, and remove from heat. Keep mixture warm.
4. Transfer cooked rice to a bowl and stir in coconut-milk mixture. Let rice stand, covered, 30 minutes, or until coconut-milk mixture is absorbed. Rice may be prepared up to this point 2 hours ahead and kept covered at room temperature.
5. While rice is standing, in cleaned small pan slowly boil remaining 1/3 cup coconut milk with remaining 3 tablespoons xylitol, stirring occasionally, 1 minute. Transfer sauce to a small bowl and chill until cool and thickened slightly.
6. To serve, mold 1/4 cup servings of sticky rice on dessert plates. Drizzle desserts with sauce and sprinkle with sesame seeds. Divide mango slices among plates.

Kale and Beans

This has been my go-to meal lately. It’s a great way to incorporate more kale into my diet and sneak more kale into my husband’s diet! He had no idea it was kale until I told him after he ate the whole thing up! It’s so healthy and easy to make! I serve it over wild blend rice.

beans & kale

Recipe (adapted from FoodNetwork)

Makes 2 servings

Olive oil to grease pan
1 chopped onion
2 cloves garlic, sliced
Half batch of kale, chopped (without main stem)
sprinkles of red pepper flakes
Salt and pepper
1 can cannellini beans
1 cup chicken stock

  1. Heat olive oil over medium heat in a large pan.
  2. Add onion and garlic slices. Saute until tender about 3 minutes. Add the red pepper flakes and salt and pepper; stir until fragrant.
  3. Add the kale and let saute until it cooks down slightly.
  4. Add the beans and the chicken stock.
  5. Cover and let cook for 10 minutes.