Gluten-free, dairy-free, and egg-free. Plus, all ingredients can be stored. Be sure to use Cal-Rose rice or another medium to short grain sticky rice.
MANGO COCONUT RICE “CAKE” (Pantry Cooking II)
2 cups Cal-Rose rice
1 can (14 ounces) regular coconut milk
3/4 cup sugar
1 cup diced dried mangos
1 cup slivered almonds, divided
Cook rice according to package directions or according to instructions below. Stir coconut milk, sugar, mangos, and 1/2 cup almonds into hot rice. Pour into an 8-inch square pan and spread evenly. Sprinkle remaining almonds over the top and lightly press them into the rice. Chill several hours. Serves 9 to 16.
Variation: Substitute dried cranberries for the diced dried mangos.
To cook rice: Stir rice and 1 teaspoon salt into 2-2/3 cup water in a medium saucepan. Bring to a boil; reduce heat and cover. Simmer 20 minutes. Remove from heat and let sit 10 minutes.
