Mango Sticky Rice

Ingredients

For the rice:

• 2 1/2 c (about 1 lb) sticky rice (also called sweet/glutinous rice)

• 2 1/4 c water (for cooking) + more (for soaking)

• 2 c unsweetened coconut milk

• 1 1/2 TB sugar

• 1 1/2 tsp Kosher salt

For the sauce:

• 1 c unsweetened coconut milk

• 1/2 c sugar

• 1/2 tsp Kosher salt

For serving:

• 2 ripe mangoes, peeled and sliced (or chopped)

• Sesame seeds

Directions

1. In a large microwave-safe bowl, add the rice and cover with water. Let it soak for 1 hour.

2. Meanwhile, in a saucepan over moderate heat, add the 2 c coconut milk, 1 1/2 TB sugar, and 1 1/2 tsp salt. Bring to a simmer and cook for about 10 minutes. Let it cool to room temperature for about 1 hour.

3. When the rice is done soaking, rinse it and return it to the microwave-safe dish. Add the 2 1/4 c of water for cooking. Cover the bowl with plastic wrap.

4. In the microwave, cook the rice on high for 5 minutes. Remove the plastic wrap and stir the rice. Replace the plastic wrap and cook it for another 5 minutes on high. Stir again, replace the wrap and cook for 3 more minutes on high.

5. Remove the rice from the microwave and allow it to sit (covered) for about 5 minutes.

6. In a small saucepan over medium heat, add the 1 c coconut milk, 1/2 c sugar, and 1/2 tsp salt. Heat until hot. Pour this mixture over the rice. Rice can be served hot or you can allow it to cool.

7. To serve, spoon rice into bowls, top with the sauce, mangoes, and sesame seeds.

Note: Once cooked, you can add all the rice to a large baking dish to create a dish rather than spooning into individual bowls. Top with mango slices or chunks, sesame seeds, and keep sauce to the side for people to add as needed.