Burmese Sticky Rice with Mango (Dairy-Free)

Ingredients

• 1 cup Sweet sticky rice (glutinous rice)
• 1 can (13.5 oz) Coconut milk
• 1/4 cup Sugar
• 1/4 tsp Salt
• 2 large Ripe mangoes
• 1 tbsp Sesame seeds

Instructions

1. 1Measure 1 cup of sweet sticky rice (glutinous rice) into a medium bowl. Rinse the 1 cup of rice under cold running water until the water runs clear, then cover the rice with water and let it soak for at least 2 hours, or preferably overnight.
2. 2Drain the soaked 1 cup of rice completely. Line a steamer basket with cheesecloth or parchment paper, then spread the drained 1 cup of rice evenly in the prepared steamer basket. Fill a large pot with about 2 inches (5 cm) of water and bring it to a rolling boil over high heat (approximately 212°F / 100°C).
3. 3Place the steamer basket containing the rice over the pot of boiling water, ensuring the water does not touch the rice. Steam the rice over high heat for 20 to 25 minutes, or until the rice is cooked through and looks translucent.
4. 4While the rice is steaming, combine 1 can (13.5 oz) of coconut milk, 1/4 cup of sugar, and 1/4 teaspoon of salt in a medium saucepan. Heat this mixture over low heat (approximately 170-180°F / 77-82°C), stirring constantly, until the 1/4 cup of sugar and 1/4 teaspoon of salt have completely dissolved. Do not allow the mixture to boil.
5. 5Once the rice is cooked, carefully transfer the hot steamed rice to a large bowl. Pour the warm coconut milk mixture over the rice. Stir gently to ensure all the rice is coated, then let it sit for 15 to 20 minutes to allow the rice to absorb the liquid.
6. 6While the rice is absorbing the liquid, peel the 2 large ripe mangoes and slice them into 1/4-inch (0.6 cm) thick pieces. Serve the sticky rice warm or at room temperature, topped with the sliced 2 large ripe mangoes and sprinkled with 1 tablespoon of sesame seeds.

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