Mango Sticky Rice with Coconut Cream

• Vegan
• Gluten free

• Produce

  • 3 Mangos

• Canned Goods

  • 2 cups Coconut milk

• Pasta & Grains

  • 1 1/2 cups White rice, short-grain

• Baking & Spices

  • 1/2 tsp Cardamom
  • 3/4 tsp Salt
  • 1 tbsp Sesame seeds, Toasted
  • 1 1/16 cup White sugar

• Liquids

  • 2 cups Water

Found on kitschencat.com

Description

Ingredients

• 1½ cups uncooked short-grain white rice
• 2 cups water
• 1½ cups coconut milk
• 1 cup white sugar
• ½ teaspoon salt
• ½ teaspoon cardamom
• ½ cup coconut milk
• 1 tablespoon white sugar
• ¼ teaspoon salt
• 1 tablespoon tapioca starch **I used cornstarch because I couldnt find tapioca starch in my store.
• 3 mangos, peeled and sliced
• 1 tablespoon toasted sesame seeds

Directions

• In large saucepan, bring white rice and water to a boil. Reduce heat and cover rice. Allow to simmer for 15-20 minutes, until rice is soft and water is absorbed.
• While rice is cooking, combine coconut milk, sugar, salt, and cardamom in small saucepan. Stir gently until mixture comes to a boil and sugar dissolves. Remove from heat.
• When rice has finished cooking, combine with coconut milk and sugar mixture and stir together. Cover and place in fridge to cool for about 1 hour.
• While rice is cooling, combine ½ cup coconut milk, 1 tablespoon white sugar, salt, and tapioca starch together in small saucepan. Bring to a boil then remove from heat.
• To serve, scoop cooled rice onto plate, then top with coconut cream mixture, sliced mangoes, and sprinkle with sesame seeds.