Jackfruit and Sticky Rice

Jackfruit is a large fruit from South East Asia and has been described as similar to Mango although its flavour is very unique.  The texture is silky smooth and it is sweet but with a hint of acidity to keep your feet on the ground.

Jackfruit is high in Vitamin C (helps to form and maintain bone, muscle, bones and skin), Potassium (Electrolyte that helps maintain healthy blood pressure and acidic balance) and B6 (helps to calm and maintain the nervous system).  Jackfruit also contains traces of calcium and magnesium which help to strengthen bones and regulate anxiety.

This recipe is so simple and easy, its really only takes as long as the rice takes to cook.  If you cant source Jackfruit (I found mine at my local Market in Kings Lynn, you may be able to find it in your local Asian supermarket) you can easily replace this with Mango.  Although Jackfruit is really one of my all time top favourite fruits!

Print Recipe

Jackfruit and Sticky Rice

Course

Sweet Treats

Cuisine

Dairy & Gluten Free, Vegan

Keyword

IBS Friendly Recipe

Prep Time

15 minutes

Cook Time

12 minutes

Servings

4 people

Ingredients

• 1 chunk Jackfruit (or 2 whole mangoes)
• 1 packet Thai Sticky Rice
• 2 cans Coconut Milk
• 1 tsp Salt Himalayan Rock salt is my favourite but you will only need ½ tbs
• 1 tbsp Brown sugar or 1 tbsp of maple syrup could be used

Course Sweet Treats Cuisine Dairy & Gluten Free, Vegan Keyword IBS Friendly Recipe Prep Time 15 minutes Cook Time 12 minutes Servings 4 people Ingredients 1 chunk Jackfruit (or 2 whole mangoes) 1 packet Thai Sticky Rice 2 cans Coconut Milk 1 tsp Salt Himalayan Rock salt is my favourite but you will only need ½ tbs 1 tbsp Brown sugar or 1 tbsp of maple syrup could be used

Instructions

1. Rinse the Thai Sticky Rice and cook it in a mixture of ½ coconut milk and ½ water (as per the amount of liquid instructions on the packet). Add the lid to your saucepan to create a steam. Stir the rice regularly. This type of rice is key to this recipe and can be bought in most large superstores.
2. Prepare the jackfruit and prepare to get sticky. The 'pods' of the fruit contain large stones, remove these and cut the jackfruit into bite size chunks or strips.
3. Continue to stir the rice regularly.
4. Add the remaining 1 ½ cans of coconut milk to a small saucepan. Add the salt and sugar to taste, stir and gently warm up for 1 - 2 minutes. Try not to let this boil over as it will destroy the nutrients in the coconut.
5. Once cooked, add the rice to a plate or bowl, add the jackfruit on the side and pour the coconut milk over the top.
6. Another way of preparing this dish os to carefully slice down one side of the pod, remove the stone and then when the rice is ready you can use the Jackfruit as an edible bowl which contains the sticky rice and then pour the coconut sauce over the top of both. Traditionally this dish is served in banana leaves for a plate. Enjoy this tasty, nutritious, filling, incredible dish! :o)

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