Sticky Rice with Mango
Made with just a few ingredients, this Sticky Rice with Mango is a deliciously simple treat! It's a deliciously healthy dessert, and it's great for an afternoon snack, too.
Ingredients
- 1 ½ cups sweet, sticky rice
- 3 cups plus 2 tablespoon water divided
- 1 13.5-ounce can unsweetened coconut milk (not coconut milk beverage), well stirred
- ⅓ cup agave or maple syrup
- ¼ teaspoon salt
- 2 teaspoons cornstarch
- 2 mangos peeled, pitted, and cubed
- 2 tablespoons sesame seeds
Instructions
- Rice the rice well with cold water. Place the rice and 3 cups of water in a large pot over medium-high heat and bring to a boil. Reduce the heat to low, cover, and continue to cook for about 25 minutes, or until all the water has been absorbed.
- While rice is cooking, mix together the coconut milk, agave, and the salt in a small sauce pan over medium-high heat. Once it’s reached a boil, remove from the heat and cover to keep it warm.
- Stir 1 cup of the coconut milk mixture into the cooked rice. Cover and let sit for 30 minutes, or until the coconut milk mixture is absorbed.
- While the rice is sitting, make the sauce. In a small bowl, mix together the cornstarch and the remaining 2 tablespoons of water. Place the sauce pan with the the remaining coconut milk mixture to over medium heat. Add the cornstarch slurry to the pan and whisk until the mixture thickens. If it becomes too thick, whisk in a little water to bring it to the desired consistency.
- To serve, place a scoop of rice in a small bowl or plate along with some of the mango, then drizzle on the coconut sauce and top with the sesame seeds.