Riz gluant à la mangue et à la noix de coco

Ingrédients

• 1 cup glutinous (sticky) rice
• 1 cup coconut milk
• 1 cup butterfly pea tea (optional, or 1 cup water)
• 1 tsp salt
• Sweetened condensed milk, to taste
• 1 to 2 ripe mangoes
• Sesame seeds (optional)
• Dried butterfly pea flowers (optional, for the tea)

Préparation

1. 1

   Make the blue tea (optional): Steep the dried butterfly pea flowers in 1 1/2 cups hot water for at least 15 minutes, then strain. You will use 1 cup; the buffer covers what the flowers absorb.

2. 2

   Cook the rice: Thoroughly wash and drain the rice and add it to your rice cooker pot. Add 1 cup of blue tea (or water). Shake the coconut milk well, then add it along with the salt. Stir thoroughly and cook on your normal steamed-rice setting.

3. 3

   Prep the mango: While the rice cooks, peel and slice your ripe mangoes however you would like to present them.

4. 4

   Sweeten the rice: When the rice is done, quickly remove the pot from the heat and add condensed milk to taste. Fold it in gently with a rice paddle so the grains stay intact, then keep covered so it does not dry out.

5. 5

   Serve: Plate the sticky rice with the mango, drizzle a little more condensed milk over everything, and sprinkle with sesame seeds if you like.