Sweet Rice with Mango
EASY 45 MINUTES
• 1 ½ cups sweet rice (glutinous rice)
• 1 ⅓ cup well-stirred canned light coconut milk
• ⅓ cup + 3 tbsp sugar
• ¼ tsp salt
• 1 tbsp sesame seeds, toasted slightly
• 1 large mango, peeled, pitted, and cut into thin slices
1 In a bowl, wash rice well then soak in cold water for 3 hours.
2 Drain rice well. Cook rice in a rice cooker — place rice in the pot, add ??? cups of water.
3 In a small saucepan, turn heat to medium low. Add 1 cup coconut milk, ⅓ cup sugar and ¼ tsp salt, stir until sugar is dissolved. Remove from heat and keep the mixture warm.
4 Transfer cooked rice to a bowl and stir in coconut-milk mixture. Let rice stand, covered for 30 minutes.
5 While rice is standing, in a cleaned small pan, slowly boil remaining ⅓ cup coconut milk with remaining 3 tbsp sugar, stir occasionally for 1 minute. Transfer sauce to a small bowl and chill until cool and thickened slightly.
6 To serve, mold ¼ cup servings of sticky rice on dessert plates. Drizzle desserts with sauce and sprinkle with sesame seeds. Divide mango slices among plates.