Gluten-free vegan desserts do not need to present a challenge. There are so many possibilities when using rice as the main element. Inspired by her love of Vietnamese and Filipino desserts, Laura Hahn Carroll’s Mango Rice is a favorite of her husband, as it reminds him of his childhood. This delectable dessert is also free of dairy, nuts and corn.
- 2 cups cooked white rice (sticky jasmine rice works best)
- 1 cup sweetened coconut milk
- ¼ cup brown sugar
- 1 mango, peeled and chopped
Place the rice in a pot, add milk and bring to a simmer.
Add sugar and one-quarter of the chopped mango. The rice should start to become soft. Cook it on low and continue to mix. You may need to add more milk depending on how soft the rice is to start.
Once the liquid is reduced, remove from heat and allow rice to cool. Chill in fridge for at least 1 hour.
When ready to serve, spoon rice into bowls and top with remaining mango.
Nutrition Analysis: 440 cal, 1.5 g fat, 0 mg chol, 15 mg sodium, 98 g carbs, 1 g fiber, 26 g sugar, 7 g protein.
Laura Hahn Carroll, author of the cookbook Around the Word One Gluten-Free Meal at a Time, is a regular contributor to Gluten-Free Living. She also blogs about gluten-free food at GuiltFreeFoodieCutie.com.
Photo by Angela Sackett.