Dairy-Free Mango Sticky Rice

Ingredients

• 1 cup Sweet Sticky Rice (Glutinous Rice)
• 2 cans Coconut Milk
• 1/2 cup Sugar
• 1/4 tsp Salt
• 2 large Ripe Mangoes
• 2 tbsp Sesame Seeds

Instructions

1. 1Place the 1 cup of Sweet Sticky Rice (Glutinous Rice) in a bowl. Rinse the rice under cold running water, swirling it with your hand, until the water you drain off is clear. Add fresh water to the bowl to cover the rice completely and let it soak for at least 4 hours, or preferably overnight.
2. 2Drain the soaked rice thoroughly in a colander. Transfer the drained rice to a steamer basket lined with cheesecloth or parchment paper. Steam the rice for 20 to 30 minutes, or until the grains are tender and translucent, and no longer have a hard center when squeezed.
3. 3While the rice is steaming, pour 1 can of Coconut Milk into a medium saucepan. Place the saucepan over medium heat (350°F / 175°C). Add the 1/2 cup of Sugar and the 1/4 tsp of Salt to the coconut milk. Stir constantly until the sugar and salt are completely dissolved, about 3-5 minutes. Do not let the mixture boil.
4. 4Once the rice is cooked, carefully transfer the hot steamed rice to a mixing bowl. Pour the warm coconut milk mixture over the steamed rice. Gently stir the rice and coconut milk together until all the rice is coated. Let the mixture sit undisturbed for 15 to 20 minutes, allowing the rice to absorb the liquid.
5. 5While the rice is absorbing the coconut milk, prepare the 2 large Ripe Mangoes. Peel the mangoes, then carefully slice the flesh away from the pit. Cut the mango flesh into bite-sized slices, about 1/2-inch thick.
6. 6To serve, spoon the sticky rice into individual bowls. Arrange the sliced mangoes alongside the sticky rice. Drizzle the remaining 1 can of Coconut Milk over the rice and mangoes. Finally, sprinkle the 2 tbsp of Sesame Seeds over the top as a garnish.

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