Mango Sticky Rice

Begin by soaking the sweet rice in 1 cup of water for about an hour. After the hour is up, don’t drain the rice, and add another 3/4 cup of water, plus 1/4 of the can of coconut milk, the salt, and the coconut extract, and 1 tablespoon brown sugar. Bring this to a very gentle boil in the pot, stirring to make sure no rice sticks to the botton. You’ll want to start steaming the rice, so partially cover the pot and turn down the heat to a medium-low. Simmer the rice for 20 minutes, until the majority of the water has been absorbed. Be sure to stir to ensure there is no burnt rice on the bottom. After the liquid has been absorbed, remove the rice from the heat and place it to the side, in the pot, with the lid on tight. This will finish steaming the rice, so you’ll want to keep it there for about 5-7 minutes.

While the rice is steaming, put the rest of the coconut milk and the remaining 1/4 cup of brown sugar into a pot on the stove. Warm it, adding a pinch of salt, and the vanilla. As it’s warming, dissolve the cornstarch in a little water, and add it to the sauce, stirring it until it thickens. You can adjust the sweetness and coconut flavor by adding more sugar or extract if you need. Be sure not to boil the sauce!

To serve, combine the sauce and rice, letting it cool slightly to finish thickening up. Portion onto a plate or into a bowl, then top with freshly sliced mango and some toasted sesame seeds.