Thai Mango Sticky Rice

Ingredients

• 1 cup coconut milk
• 1/4 cup condensed milk
• Pinch of salt
• 1/2 cup sticky rice
• 1 cup water
• 2 ripe mangoes (peeled and sliced into bite sized strips or cubes)
• sesame seeds to sprinkle on top

Instructions

1. 1

   Cover the rice with water and let is soak for 1 hour.

2. 2

   Drain the rice and rinse it thoroughly. Drain it again.

3. 3

   Add the rice and water to a small pot and bring to a boil. Lower heat to a simmer, cover and cook for 25 t0 30 minutes, until the rice is tender and sticky.

4. 4

   Transfer the rice to a serving bowl and let it cool to room temperature.

5. 5

   Meanwhile, in a small pot over low heat, combine the coconut milk, condensed milk, and salt, and stir until the sauce is warm. Turn the heat off and transfer the coconut sauce to a bowl. Set aside.

6. 6

   Divide the sticky rice among 4 bowls (1/4 cup rice per bowl), and form a mound in the center of each bowl.

7. 7

   Place the mango around the rice and finish by pouring the coconut sauce over the sticky rice.

8. 8

   Sprinkle a few sesame seeds on top and serve.