Mango Sticky Rice

Ingredients

• 1 cup Thai sticky rice (glutinous rice)
• 1 cup full-fat coconut milk
• 6 tbsp granulated sugar (or adjust to desired sweetness level)
• 1/4 tsp salt
• 3/4 cup full-fat coconut milk
• 1/4 tsp salt
• 1 tbsp corn starch
• 2 ripe Ataúlfo mangoes (peeled, pitted, and cut into thin slices)
• toasted white sesame seeds

Instructions

1. 1

   --- Sticky Rice ---

2. 2

   Start by rinsing the rice with cold water about 3-4 times until the water runs clear. Soak the rice in cold water for at least an hour or overnight.

3. 3

   Drain the rice using a sieve or a cheesecloth. Prepare the sieve over a large pot of simmering water, and steam rice for about 15 minutes or until fully cooked. Set aside.

4. 4

   In a medium pot, add coconut milk, sugar, and salt, stirring until the sugar is dissolved. Remove from heat, and keep the mixture warm by placing a lid on top.

5. 5

   Add the cooked sticky rice into a medium bowl, and slowly stir in the coconut mixture. Cover and allow to cool for at least 30 minutes, or until the mixture is absorbed.

6. 6

   --- Coconut cream (for topping) ---

7. 7

   While the rice is being prepared, prepare the coconut cream. In a separate saucepan, slowly boil the remaining 3/4 cup of coconut milk (or however much is left in the can) and salt. Add corn starch, stirring until thickened, and remove from heat. Set aside to cool.

8. 8

   --- To assemble ---

9. 9

   On a serving dish, add the rice and place the mangoes on top. Pour coconut cream over the mangoes and rice and garnish with sesame seeds. Enjoy!