Mango Sticky Rice Breakfast Porridge

Ingredients

• 1 cup Glutinous Rice (sweet rice)
• 2 cans Coconut Milk (full-fat)
• 1 cup Water
• 1/4 cup Sugar
• 1/4 tsp Salt
• 2 large Ripe Mangoes (diced)
• 1 tbsp Toasted Sesame Seeds (for garnish)

Instructions

1. 1Place the 1 cup of glutinous rice in a fine-mesh sieve and rinse it thoroughly under cold running water until the water runs clear. Drain well.
2. 2In a large heavy-bottomed pot (at least 3-quart capacity), combine the rinsed 1 cup of glutinous rice, 2 cans of full-fat coconut milk, 1 cup of water, 1/4 cup of sugar, and 1/4 tsp of salt. Stir to combine.
3. 3Place the pot over medium-high heat and bring the mixture to a boil, stirring occasionally. Once boiling, immediately reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 20 to 25 minutes. Stir gently every 5 minutes to prevent the rice from sticking to the bottom of the pot. The porridge is done when the rice is tender and has absorbed most of the liquid, with a thick, creamy consistency.
4. 4While the porridge simmers, prepare the mango. Peel the 2 large ripe mangoes and cut the flesh into 1/2-inch cubes.
5. 5Once the porridge is cooked, divide it evenly among four serving bowls.
6. 6Top each bowl of warm porridge with a generous portion of the diced 2 large ripe mangoes and sprinkle with 1 tbsp of toasted sesame seeds.
7. 7Serve the Mango Sticky Rice Breakfast Porridge warm.

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