Mango Sticky Rice by Vessys Gourmet Kitchen

Ingredients

• 1 cup sticky rice
• 1 cup plus 2 tbsp water
• 2 ripe mangoes
• 1 cup coconut milk
• 1/4 cup sugar
• 1/4 tsp salt
• 1 tsp cornstarch
• 2 tsp water
• 1 to 2 tsp black sesame seeds

Instructions

1. Rinse the sticky rice until the water runs mostly clear, then cook it with 1 cup plus 2 tablespoons water in a rice cooker or covered saucepan for 20 to 25 minutes, until tender and sticky.
2. Warm the coconut milk, sugar, and salt in a small saucepan over medium-low heat for 3 to 5 minutes, stirring until the sugar dissolves and the mixture is hot but not boiling.
3. Stir 1/3 cup of the warm coconut sauce into the cooked rice, then cover and let it sit for 5 minutes so the rice absorbs the flavor.
4. Mix the cornstarch with 2 teaspoons water to make a slurry, then stir it into the remaining sauce and cook for 1 to 2 minutes until lightly thickened.
5. Slice the mangoes, spoon the sticky rice into bowls, top with mango, drizzle with the thickened coconut sauce, and finish with black sesame seeds.