Breakfast Mango Sticky Rice

Ingredients

• 200g Sticky rice
• 200ml Coconut milk (full-fat)
• 2 Ripe mangoes (e.g. Ataulfo or Alphonso variety)
• 3 EL Sugar (palm sugar or cane sugar)
• 1 Prise Salt
• 1 TL Toasted sesame seeds (optional)
• 50ml Water
• 1/2 TL Vanilla extract
• 1 EL Toasted coconut flakes (optional)

Instructions

1. Rinse the sticky rice thoroughly under cold water until the water runs clear. Then, soak the rice in enough cold water for at least 30 minutes, ideally 2 hours or overnight.
2. Drain the soaked rice and steam it for about 20 minutes in a steamer or rice cooker until it is soft and cooked through.
3. While the rice is steaming, heat the coconut milk, sugar, and a pinch of salt in a saucepan over medium heat. Stir until the sugar has completely dissolved. Remove the coconut milk from the heat before it boils, then stir in the vanilla extract.
4. Once the rice is steamed, transfer it to a bowl and pour the warm coconut milk sauce over it. Mix well and let the rice stand covered for about 10 minutes to absorb the sauce.
5. Peel the ripe mangoes and cut the flesh into slices or cubes along the pit.
6. Serve the warm coconut sticky rice on plates, garnish with the fresh mango pieces, and sprinkle with toasted sesame seeds and coconut flakes if desired.

Nutrition