Thai-Style Mango Sticky Rice (Peanut-Free)

Ingredients

• 1.5 cups Glutinous Rice (Sticky Rice)
• 2 cans Coconut Milk
• 1/2 cup Sugar
• 1/4 tsp Salt
• 2 large Fresh Mango
• 2 tbsp Sunflower Seeds

Instructions

1. 1Place the 1.5 cups of glutinous rice into a medium bowl. Rinse the rice under cold running water, swirling it gently with your hand, until the water you drain off appears clear. Drain the rice completely, then cover it with fresh water and let it soak for a minimum of 4 hours, or ideally overnight.
2. 2Thoroughly drain the soaked 1.5 cups of glutinous rice. Transfer the drained rice to a steamer basket. Place the steamer basket over a pot of water, ensuring the water is simmering at 195-205°F (90-96°C), and steam for 20-30 minutes until the grains are tender and sticky to the touch.
3. 3While the rice steams, combine 1 can of coconut milk, 1/2 cup of sugar, and 1/4 tsp of salt in a medium saucepan. Heat the mixture over low heat, approximately 170-180°F (77-82°C), stirring constantly for 5-7 minutes until the sugar and salt are completely dissolved and the sauce is smooth; do not allow it to boil. Keep the sauce warm over very low heat.
4. 4Once the 1.5 cups of glutinous rice is cooked and tender, transfer it to a large mixing bowl. Pour half of the warm coconut sauce over the hot rice and gently mix until the rice is evenly coated. Let the rice rest for 10 minutes to absorb the sauce, becoming richer and more flavorful.
5. 5Peel the 2 large fresh mangoes and carefully slice the flesh away from the pit. Cut the mango flesh into 1/2-inch (1.25 cm) slices or bite-sized cubes.
6. 6Spoon a portion of the sauce-coated sticky rice onto each of the 4 serving plates. Arrange the prepared 2 large fresh mango slices or cubes alongside the rice. Drizzle the remaining warm coconut sauce over both the mango and the rice.
7. 7Sprinkle the 2 tbsp of sunflower seeds evenly over the top of each of the 4 servings for a pleasant textural contrast.

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