Thai Sticky Rice & Mango

Ever wish you could just take off and go somewhere where you don’t know anyone and no one knows you? I do! Like 10 times a day. But fear not, I have just the thing to help. Mango sticky rice! So simple to make and unbelievably delicious. And has the ability to transport you and your tastebuds to an exotic destination. So hold off on buying that flight ticket and packing your bags, try this first!

*Recipe*

- 1 c sweet rice

- 1/2 can (200 ml) coconut milk

- 1/4 c sugar (add more if you like it sweeter)

- pinch of salt

- 1 1/2 t corn starch

- 1 ripe mango, sliced

- toasted sesame seeds (optional)

1. Rinse the Thai sweet rice a few (3) times so the water is not so cloudy. Then soak it in clean water for at least 2 hours or overnight. Then drain your rice and add to a pot with 2 c of boiling water. Bring to a boil, stir, and turn down the heat to low and cook for 10-15 minutes or until all the water is absorbed. The rice should be slightly sticky at this point. Transfer it to a bowl and let it cool for a bit.

2. Into a sauce pan add your coconut milk, sugar, and pinch of salt and stir. Turn on the heat to a medium, let it come to a simmer while the sugar melts. As it begins to bubble, you can turn off the heat. Pour half of the mixture into the bowl with your sticky rice and mix well.

3. In a small bowl, add the corn starch and 2-3 T of water and mix to make a slurry. Turn the heat back on and as you stir, add the slurry. This will thicken your sweet coconut sauce. In about a minute or two your sauce will thicken. You'll know its ready when it coats the back of your spoon. Then turn off the heat and set aside.

4. Peel and slice your mango. On a plate, spoon some of your sticky rice and then place your sliced mango right next to it. Spoon on some of the sweet coconut sauce on top of the rice and garnish with some toasted sesame seeds. This is optional but I like taste and crunch.