Mango Sticky Rice

local_grocery_store Ingredients

• 1 cup sticky rice (uncooked)
• 1 can coconut milk (13.5 oz)
• 1/4 cup sugar
• 1/4 tsp salt
• 2 mango, peeled and sliced (about 2 cups)
• 1 tbsp toasted sesame seeds

restaurant_menu Method

1. 1.Rinse the sticky rice in a fine mesh strainer until the water runs clear. Transfer to a medium pot and add 1 1/2 cups water. Bring to a boil, then reduce heat to low and cover. Cook for 18-20 minutes, or until the rice is tender and the water has been absorbed.
2. 2.While the rice is cooking, combine the coconut milk, sugar, and salt in a small pot. Heat over medium heat until the sugar has dissolved, stirring occasionally. Remove from heat and set aside.
3. 3.When the rice is done, remove from heat and let sit for 5 minutes. Fluff with a fork, then pour the coconut milk mixture over the rice. Stir to combine.
4. 4.Divide the rice among four bowls. Top with sliced mango and toasted sesame seeds. Drizzle with additional coconut milk or cream if desired.

lightbulb_outline Tips

• chevron_rightBe sure to use high-quality sticky rice for the best results. Look for Thai sticky rice or sushi rice at your local Asian market.
• chevron_rightIf you can't find fresh mango, you can use frozen mango instead. Just be sure to thaw it before using.