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Sticky Rice with Mango

Preparation: 10 minutes

Cook Time: 20 minutes

Serves: 4 – 6



1 ½ cups uncooked short-grain white rice

2 cups water

1 ½ cups coconut milk

¼ cup sugar

½ teaspoon salt

3 mangos (peeled and sliced)

1 tablespoon toasted sesame seeds

For the sauce:

½ cup coconut milk

1 tablespoon sugar

¼ teaspoon salt

1 tablespoon tapioca starch



Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.

While the rice cooks, mix together 1 ½ cups of coconut milk, 1/4 cup sugar, ½ teaspoon of salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.

Make sauce by mixing together ½ cup coconut milk, 1 tablespoon sugar, ¼ teaspoon salt, and the tapioca starch in a saucepan; bring to a boil, then remove from heat.

Serve sticky rice with mangos and pour sauce on top. Sprinkle with sesame seeds.



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