Mango Sticky Rice with Regular Rice

Ingrédients

• 3/4 cup uncooked short grain rice ((You can for sure use glutinous/sticky rice))
• 1 cup warm water ((For soaking the rice))
• 1/2 cup cold water ((For cooking the rice))
• 1/2 cup unsweetened coconut milk
• 2 tbsp sugar ((Cane sugar or coconut palm sugar))
• 1/4 tsp salt
• 1 cup unsweetened coconut milk
• 2 tbsp sugar ((Cane sugar or coconut palm sugar))
• 1/4 tsp salt
• 1 tbsp rice starch or cornstarch
• 1 tbsp water
• 2 mangoes
• 1 tsp sesame seeds ((optional))
• mint leaves ((optional))

Préparation

1. 1

   Soak ¾ cup of short grain rice/glutinous rice in warm water (about 60°C) for 1 hour.

2. 2

   Drain the water. Do not wash the rice if you're using short grain rice. Wash the rice if you're using glutinous/sticky rice. (See content above for reasons.)

3. 3

   Add ½ cup of cold water, ½ cup of unsweetened coconut milk, 2 tbsps of sugar, and ¼ tsp of salt to soaked rice, stir to mix well.

4. 4

   Cook the mixture in a rice cooker. Once the cooking process is finished, allow the rice to rest in the rice cooker for 10 minutes before removing the lid.

5. 5

   Dissolve 1 tbsp of cornstarch or rice starch with 1 tbsp of cold water, set aside.

6. 6

   Add 1 cup of unsweetened coconut milk, 2 tbsps of sugar, and ¼ tsp of salt to a small saucepot. Cook over medium heat until simmering.

7. 7

   Pour cornstarch slurry to the saucepot, stir quickly to prevent lumps. Keep stirring until the slurry is thickened into liquid glue like texture. Remove from heat.

8. 8

   Pour half of the coconut slurry into the cooked rice, stir until all the liquid has been absorbed into the rice.

9. 9

   Line a small round bowl with food wrap. Transfer half of the rice to the bowl. Press firmly.

10. 10

    Flip the bowl on a serving plate to unmold the rice.

11. 11

    Peel a sweet mango, cut into slices, put them around the rice.

12. 12

    Drizzle the rice with coconut slurry and roasted sesame seeds. Decorate with mint leaves. Serve or enjoy.