Apple Crisp Sticky Rice

Hi, my name is Sarah Jane and I am addicted to all things mangoes, which of course includes Mango Sticky Rice. 

I could live off of mangoes for the rest of my life and be a very happy girl… a true mango connoisseur.

The bad news: It's no longer mango season 

The good news: It's apple season!

Now I won’t fool you into thinking that this Apple Crisp Sticky Rice is better than the OG, because that would be a lie, however this may be the next best thing!

So if you’re looking for a recipe to hold you over until mango season, this may be the one.

Servings: 3

Ingredients 

Rice

• 1 cup (195 g)  sushi rice 
• 1 cup (240 g) water

Coconut Sauce

• 1 1/2 cups (374 g) coconut milk
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 3 Tbsp agave or maple syrup

Cornstarch Slurry

• 1 1/2 tsp cornstarch
• 2 tsp water

Caramelised Apples

1. 3 medium apples, diced
2. 1/4 tsp salt
3. 2 tbsp agave or maple syrup
4. 1 tbsp cinnamon (I use ceylon cinnamon)
5. Zest of 1/2 a lemon
6. The juice of 1/2 a lemon
7. 2 Tbsp frozen apple juice concentrate

Toppings

• Granola
• Chopped walnuts (or pecans)

Instructions:

1. Wash the sushi rice by letting it run under running water until the water runs clear. 
2. Drain the water from the rice, add it to a small pot over medium low heat and cook the rice according to the package instructions. 
3. In another saucepan over low heat prepare the coconut sauce by adding the coconut milk, salt, vanilla extract, almond extract, and your sweetener of choice. 
4. Bring the sauce to a simmer and once the rice is fully cooked, pour half of the coconut sauce onto the rice and stir to combine. 
5. Remove the rice from the heat, cover the pot with the lid and allow it to continue to steam. 
6. To the remainder of the coconut sauce, add your cornstarch slurry (a simple mixture of cornstarch and water that will thicken the sauce). Continue to stir the sauce until it thickens. It should become glossy and coat the back of your spoon. 
7. To a final saucepan over medium heat, add your medium diced, unpeeled apples, salt, sweetener, cinnamon, lemon set, lemon juice, and frozen apple juice concentrate. 
8. Stir the apples and continue to cook them for 4-5 minutes. The goal is to get them to become tender while still maintaining their structural integrity. Once the apples are tender and the sauce has begun to almost caramelize, remove the apples from the heat.
9. To assemble your plate, add a scoop of your rice, next add a few spoonful’s of your caramelized  apples, drizzle your coconut sauce over all of it, and finally add your favorite granola and some chopped nuts. 
10. Enjoy!

Let me know how it turns out if you try this recipe! To connect or for more delicious vegan recipes stop by  @Eaten2.0 on Instagram.