Mango Sticky Rice

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Ingredients

1 cup Asian brown sweet rice (sushi rice)
1 teaspoon sea salt
2 cups water
1 cup coconut milk
1 cup mango, diced

In Thailand, sticky or glutinous rice, kao neaw, is a staple ingredient in savory and sweet dishes alike. My recipe, combining mango and coconut, is quite simple, and a great choice for babies newly ready to move beyond basic fruit and vegetable purees.

Submitted by:
Shane Valentine Shane Valentine, author of The Baby Cuisine Cookbook, and part of the Food Revolution as it relates to preschoolers in America. His groundbreaking program is changing the way tots and parents experience food, while challenging thoughts and feelings around the current state of food in our country.

Visit original web site

MAKE IT

1. In a small pot, combine rice, salt and water.

2. Bring to a boil, cover and reduce to simmer for 1 hour.

3. Stir in coconut milk and mango.

4. Simmer for additional 15 minutes.

CLEAN IT

Chose organic Coconut Milk where possible

GREEN IT

Try and buy your rice in bulk to save on packaging, and this way you can buy the exact amount you need. This is great if you do not use sweet rice often.

MAKE IT FUN

Have your tot chop the mango into little cubes after you have gotten out the big pieces – but make sure they don’t eat as they go because you run the risk of not having enough for your recipe! (This goes for you too!)