Thai Mango Sticky Rice Salad

Ingredients

• 1 cup Sticky Rice (Glutinous Rice)
• 1 can Coconut Milk
• 2 Fresh Mango
• 2 tbsp Palm Sugar (or Brown Sugar)
• 1/4 tsp Salt
• 1 tbsp Toasted Sesame Seeds
• 1/4 cup Mint Leaves

Instructions

1. 1Measure 1 cup of Sticky Rice into a bowl. Cover the rice with cool water and rinse it by swirling your hand through the rice and water. Drain the cloudy water. Repeat this rinsing and draining process 3 more times, until the water runs mostly clear. Cover the rice with fresh cool water, ensuring the water level is at least 2 inches above the rice. Let the rice soak for at least 4 hours, or preferably overnight.
2. 2Drain the soaked 1 cup of Sticky Rice thoroughly in a fine-mesh sieve. Transfer the drained rice to a steamer basket lined with cheesecloth or parchment paper. Place the steamer basket over a pot of boiling water. Cover and steam for 20 to 25 minutes, or until the rice is tender, translucent, and has a sticky texture. You should be able to easily mash a grain between your fingers.
3. 3While the rice is steaming, prepare the coconut milk dressing. In a small saucepan, combine 1/2 can of Coconut Milk (about 7 ounces), 2 tablespoons of Palm Sugar, and 1/4 teaspoon of Salt. Heat this mixture over low heat, stirring occasionally, until the 2 tablespoons of Palm Sugar is completely dissolved and the mixture is smooth. Do not boil. Remove from heat and set aside.
4. 4Prepare the fresh fruit and herbs. Peel the 2 Fresh Mangoes and cut the flesh into bite-sized pieces, about 1/2-inch cubes. Wash and gently pat dry the 1/4 cup of Mint Leaves.
5. 5In a medium bowl, combine the freshly steamed sticky rice with the remaining 1/2 can of Coconut Milk (about 7 ounces). Gently stir the rice and coconut milk together until the rice is evenly coated and appears creamy. Let it sit for 5 minutes to allow the rice to absorb the coconut milk.
6. 6To assemble the salad, divide the sticky rice mixture among 4 serving plates. Arrange the 2 Fresh Mango pieces alongside the sticky rice on each plate. Drizzle the prepared coconut milk dressing evenly over the sticky rice and mango on each plate.
7. 7Garnish each serving with 1 tablespoon of Toasted Sesame Seeds sprinkled over the top and a few of the 1/4 cup Mint Leaves scattered around the plate.

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