1 cup Thai sweet (sticky) rice, rinsed
1 3/4 cup water
1 (13.5 oz.) can coconut milk
1/4 cup organic sugar
1/2 tsp. salt
4 ataulfo mangoes, peeled and sliced
Toasted sesame seeds for topping
*To save time cook the rice and coconut mixture at the same time.
Put the rice and water into a pot, and bring to a boil. Stir once, turn the heat down to low, and partially cover. Let cook for 12 minutes, without stirring. Use a fork to check if the rice has absorbed all of the water (mine had at this point, but if yours hasn’t, continue to cook until it has). Remove from the heat, fully cover, and let sit for 10 minutes. To another pot add coconut milk, sugar, and salt. Heat over medium-low heat, stirring, until sugar dissolves and the mixture starts to thicken – about 20 minutes. Add most of the coconut mixture to the cooked rice, stir, and let cool (save a little of the coconut mixture to use as a topping). To serve: scoop some of the rice onto a dish, place some mango beside it, pour a little of the reserved coconut mixture on top of the rice, and sprinkle with toasted sesame seeds. Makes 4-6 servings.
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