Ingredients
- 3-4 Ripe Mangoes
- Toasted Sesame Seeds
- Toasted Coconut Flakes
Coconut Sticky Rice
- 1 cup Riceland Long-Grain Rice
- 1 cup Water
- 1 1/4 cup Unsweetened Coconut Milk
- 1/4 cup Sugar
- 1/8 tsp. Salt
Salted Coconut Sauce
- 3/4 cup Unsweetened Coconut Milk
- 1/8 tsp. Salt
- 1 Tbsp. Sugar
- 1 tsp. Cornstarch + 1 tsp. Water
Preparation
- Preheat oven to 425. Spread 4 Tbsp. sesame seeds and 4 Tbsp. coconut flakes on baking sheet lined with parchment paper.
- Add equal parts Riceland Long-Grain White Rice and water (1 cup rice, 1 cup water) to rice cooker.
- While you wait for rice to cook, prepare the coconut sauces.
- For the salted coconut sauce, add 3/4 cup of the can of coconut milk into a measuring cup. Add sugar and salt.
- In a separate bowl, mix cornstarch and water until cornstarch is fully dissolved. Pour this slurry into the salted coconut sauce.
- Pour the salted coconut sauce into a pot or pan, and heat on medium heat while stirring continuously until it thickens slightly. This should only take 3-7 minutes. Set aside to cool.
- For the sweet coconut sauce, pour the rest of the can (1 1/4 cups) of coconut milk into a large, heatproof or microwavable bowl. Add sugar and salt, mix well.
- Microwave in 30 second intervals until sugar is fully dissolved.
- Toast sesame seeds and coconut in preheated oven for 2-5 minutes or until slightly brown.
- Once the rice is done cooking, add it to the bowl of warm, sweet coconut sauce. Mix well, then cover and set aside to let the rice absorb the coconut sauce. Let it sit in the refrigerator for at least 30 minutes.
- In the meantime, prepare the mangoes by thinly slicing on a madolin. Once the rice has absorbed most or all of the liquid, add a portion to a plate and top with fresh mangoes. Drizzle the salted coconut sauce and sprinkle with the toasted coconut and sesame seeds.