Thai Mango Sticky Rice Salad

Ingredients

• 1 cup Sticky rice
• 2 large Mango
• 0.5 cup Coconut milk
• 3 tbsp Lime juice
• 2 tbsp Palm sugar
• 0.25 cup Mint
• 2 tbsp Toasted sesame seeds
• 1 cup Water

Instructions

1. 1First, measure the 1 cup of sticky rice into a fine-mesh sieve and rinse it under cool running water until the water runs clear. Add the rinsed 1 cup of sticky rice and the 1 cup of water to a medium saucepan. Bring the water to a boil over medium-high heat (400°F/200°C), then reduce the heat to low, cover the saucepan, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender. Let the cooked rice stand, covered, for 5 minutes.
2. 2While the rice is cooking, measure the 0.5 cup of coconut milk into a small saucepan. Heat the 0.5 cup of coconut milk over low heat (200°F/95°C) for 2-3 minutes, stirring occasionally, until it is warm but not boiling. Once the sticky rice has stood for 5 minutes, gently stir the warm 0.5 cup of coconut milk into the cooked sticky rice until it is evenly incorporated. Set the sticky rice mixture aside to cool slightly.
3. 3Next, peel the 2 large mangoes and cut them into 1/2-inch cubes. Set the diced mangoes aside. In a separate small bowl, whisk together the 3 tablespoons of lime juice and the 2 tablespoons of palm sugar until the 2 tablespoons of palm sugar has completely dissolved. This is your lime dressing.
4. 4In a large bowl, gently combine the slightly cooled sticky rice mixture, the diced 2 large mangoes, and the 0.25 cup of fresh mint leaves. Be careful not to mash the mango as you combine the ingredients.
5. 5Finally, drizzle the prepared lime dressing evenly over the sticky rice and mango mixture. Sprinkle the 2 tablespoons of toasted sesame seeds over the top. Place the salad in the refrigerator and allow it to chill for at least 30 minutes before serving; chilling allows the flavors to meld and the texture to firm up, enhancing the taste.

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