Recipe Ingredients
- 1 cup glutinous (sweet) rice, preferably long-grain
- 1 1/2 cups water
- 1 cup coconut milk
- 1/2 cup sugar
- 3/4 teaspoon kosher salt
- 1/4 cup coconut cream, solids only
- 1 (16-ounce) bag frozen mango chunks, thawed
- Toasted sesame seeds
Recipe Directions
- Place rice in a large bowl and rinse with cold water until water runs clear. Cover rice with cold water and let soak at room temperature for at least 2 hours. Drain rice.
- Combine drained rice and 1 1/2 cups water in a medium saucepan. Bring to a boil, cover, and reduce heat to low. Cook until rice is tender and water is fully absorbed, about 15 to 20 minutes.
- While rice is cooking, combine coconut milk, sugar and salt together in a small saucepan over low heat. Cook, stirring occasionally, until sugar has dissolved, about 3 to 5 minutes. Remove from heat.
- Pour coconut mixture over rice and stir to combine. Allow to set at room temperature for at least 10 minutes. Stir in coconut cream until combined.
- Divide rice among bowls. Top evenly with mango chunks and garnish with sesame seeds. Serve warm or cold, and enjoy.
