Spring Risotto with Shrimp, Asparagus and Artichoke Hearts
If you want to add more gluten free and pescatarian recipes to your collection, Spring Risotto
Microwave Coconut Sticky Rice With Mango
Details
- Servings: 10
- Dish: desserts
Cuisine
- south american
Ingredients
- ½ cup unsweetened shredded coconut
- 1½ cups Thai sticky rice
- 1 (13.5-ounce) can full-fat coconut milk
- ¼ cup sugar
- 1½ teaspoons kosher salt
- 2 large ripe mangoes, peeled, pitted, and thinly sliced
- Toasted sesame seeds, for garnish (optional)
- Mint leaves, for garnish (optional)
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