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Nutrition Facts
Serving Size 40 g
(Approx. 8 Servings)
Amount Per Serving
Calories 110 Calories From Fat 0
% Daily Value*
Total Fat 0 g 0%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 75 mg 3%
Total Carbohydrate 25 g 8%
Dietary Fiber 1 g 4%
Sugars 8 g
Protein 2 g
Vitamin A 0% Iron 4%
Vitamin C 2% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Sticky Rice With Mangos
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
8  People


Recipe makes 8 Servings

1 cup(s) H-E-B sweet rice
1/2 cup(s) Creamy coconut milk
1 Tsp H-E-B Pure Vanilla Extract
1 Tbsp lemon grass, finely sliced
1/3 cup(s) H-E-B Cane Sugar
1/4 Tsp H-E-B Iodized Salt
1/2 cup(s) mango, peeled & sliced
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Rinse rice until the water runs clear to remove the starch. Drain the rice.
Place the rice in a heavy bottom saucepan and add 1 1/2 cups of water.
Bring the rice to a boil, cover and reduce the heat to low.
Cook the sweet rice 20-25 minutes. Drain any excess water from the rice and set aside.
Combine the coconut milk, vanilla, lemon grass, sugar and salt in a saucepan and heat the sauce over low heat for 10 minutes.
Place rice in a serving dish.
Pour the coconut sauce over rice to lightly coat each grain, allow rice to cool 10 minutes.
Top with mango chunks and drizzle remaining sauce as a garnish.



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