Thai Mango Sticky Rice

Ingredients

• 3/4 cup Jasmine rice (short-grain sticky rice works too)
• 1 cup Coconut milk
• 1 cup Water
• 2 tbsp Granulated sugar
• 1/4 tsp Salt
• 1 large Ripe mango
• 1 tsp Lime juice(optional)
• 1 tsp Toasted sesame seeds (optional garnish)(optional)

Instructions

1. 1

   Rinse the rice until the water runs mostly clear. In a small pot, combine the rice, water, and a pinch of salt; bring to a boil, then reduce to low, cover, and simmer until tender and the liquid is absorbed (about 15–20 minutes).

2. 2

   While the rice cooks, stir together coconut milk, sugar, and the remaining salt in a small saucepan over low heat until the sugar dissolves (about 3–5 minutes).

3. 3

   When the rice is done, turn off the heat and let it sit covered for 5 minutes, then fluff and stir in about half of the warm coconut sauce until the rice looks glossy and evenly coated.

4. 4

   Slice the mango. Serve the warm sticky rice topped with mango slices and drizzle with the remaining coconut sauce. Finish with a squeeze of lime juice and sesame seeds if using.