Gluten-Free Sticky Rice with Mango (Xoi Xoai)

Ingredients

• 1 cup Glutinous Rice
• 1 can Coconut Milk
• 1/4 cup Sugar
• 1/4 tsp Salt
• 2 each Fresh Mango
• 1 tbsp Sesame Seeds

Instructions

1. 1Place the 1 cup of glutinous rice into a medium bowl. Rinse the rice thoroughly under cold running water until the water runs clear. Cover the rice with at least 2 inches of cold water and let it soak for a minimum of 4 hours, or preferably overnight.
2. 2Drain the soaked 1 cup of glutinous rice completely. Transfer the drained rice to a steamer basket or a heatproof bowl placed inside a large pot with about 1 inch of water. Bring the water to a rolling boil over high heat (approximately 212°F / 100°C), then reduce heat to medium-high to maintain a steady steam. Steam the rice for 30 to 40 minutes, or until the grains are tender, translucent, and slightly sticky.
3. 3While the rice is steaming, combine the 1 can of coconut milk, 1/4 cup of sugar, and 1/4 teaspoon of salt in a medium saucepan. Heat the mixture over medium heat, stirring frequently, until the 1/4 cup of sugar is completely dissolved and the mixture is warm, about 5-7 minutes. Do not let it boil.
4. 4Once the rice is cooked, carefully transfer it to a large serving bowl. Pour half of the prepared coconut milk mixture over the warm sticky rice and gently stir with a spoon or spatula until evenly coated.
5. 5Allow the rice to rest undisturbed for 10 minutes, letting it fully absorb the coconut milk mixture. This resting period helps the rice become rich and creamy.
6. 6While the rice is resting, peel and slice the 2 fresh mangoes into bite-sized pieces. Serve the warm sticky rice alongside the sliced mango, drizzling the remaining coconut milk mixture over both.
7. 7Finally, sprinkle the 1 tablespoon of sesame seeds over the served sticky rice and mango for garnish.

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