Mango Coconut Sticky Rice (V/GF)

This sticky rice recipe is easier than most and produces just as great of
results if not better!

Servings: 6

Author:

8, 15

8, 30

Dessert

Thai inspired

🧂 Ingredients

1 Pour coconut milk into a large bowl. Fill empty can with water and add to
coconut milk. Whisk to combine. Add rice, cover, and let sit at room temperature
8–12 hours.
2 Strain rice over a bowl and reserve ¾ cup of the liquid.
3 In a large saucepan, bring rice, sugar, salt, and reserved liquid to a simmer in
saucepan over medium-high heat. Stir until sugar dissolves. Reduce heat to low,
cover, and cook until liquid is absorbed, 15–25 minutes.
4 After, 15 minutes, uncover and scrape a spoon against bottom of pan to make sure
rice isn’t sticking and all liquid is gone. If there’s still liquid, continue to
cook it until the liquid is absorbed.
5 Remove from heat and let sit, covered, for 15 minutes. Then, fluff the rice with
a fork and separate into smaller clumps. The rice will be very sticky so it
shouldn't separate into individual grains.
6 While rice is cooling, toast the coconut and sesame seeds. Place them on a
parchment lined baking sheet in a even, spread out layer and bake in the oven at
325 degrees F for 5-10 minutes. After a few minutes of baking, give the coconut
shreds and sesame seeds a little stir. You want to bake them until the coconut
is slightly golden and sesame seeds are fragrant.
7 Serve rice warm and top with toasted coconut, sesame seeds and fresh mango.
Enjoy!