MANGO STICKY RICE

INGREDIENTS

4 Cups - Sticky Rice 2 - Fresh Ripe Mangos ¼ Tsp - Salt 1 Can (13.5 oz) - Coconut Milk 1 Tbsp - Corn Starch ½ Cup - Sugar; Additional 2 Tbsp Sugar ½ Tsp - Roasted Sesame Seeds (As Garnish) 1/4 Cup - Cold Water; Additional 6 Cups for hydrating the sticky rice

INSTRUCTIONS

1. Wash rice by massaging rice gently. Drain rice and add 6 cups (or more) of water to fully cover rice and set aside overnight or at least 3 hours. 2. Steam rice for 20 minutes or until cooked. 3. While rice is cooking, add coconut milk, ½ cup of sugar and salt into a pan and stir until it begins to boil. Remove from heat and set aside. 4. Once rice is cooked, transfer rice to a bowl and 1 cup of the coconut mixture from step 3 to the bowl of rice and mix well. 5. Transfer the rice back into the steamer and steam for another 10-12 minutes. Check to make sure you still have enough water in the bottom piece of the steamer. 6. Add ¼ cup of cold water to the corn starch and stir until dissolved then set aside to be used in next step. 7. Heat the leftover coconut milk mixture from step 3. Add the 2 tbsp of sugar and corn starch from step 6 to the mixture and stir constantly. When the mixture thickens, turn off the heat and remove from heat. 8. Peel and slice the mangos. Note: we like to use Ataulfo (aka champagne) mangos when their skin is wrinkly--unwrinkly ataulfo mangoes tend to be sour but the wrinkly ones are extra sweet. 9. Plate mango alongside the sticky rice. Add coconut mixture from step 7 to mango and rice. Sprinkle on sesame seeds (optional). 10. Serve and enjoy!

VIDEO

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