Sticky Rice with Mango and Coconut Cream (Burmese Style)

Ingredients

• 1 cup Sticky rice (glutinous rice)
• 1 1/4 cups Water
• 1 can Coconut cream
• 1/2 cup Sugar
• 1/4 tsp Salt
• 2 medium Ripe mangoes, sliced
• 1 tbsp Toasted sesame seeds (optional)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the sticky rice under cold water until the water runs clear.
2. 2Place the rice in a saucepan with 1 1/4 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and the water is absorbed.
3. 3While the rice is cooking, prepare the coconut cream sauce. In a separate saucepan, combine coconut cream, sugar, and salt. Heat over medium heat, stirring until the sugar is dissolved. Simmer for 5 minutes.
4. 4Once the rice is cooked, gently stir in half of the coconut cream sauce. Let it sit for 10 minutes to absorb the sauce.
5. 5Divide the sticky rice among serving bowls. Top with sliced mangoes and drizzle with the remaining coconut cream sauce.
6. 6Garnish with toasted sesame seeds (optional).

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