Thai Mango Sticky Rice Bowls

Thai · 40 min · vegetarian, vegan, gluten-free, dairy-free

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Ingredients

• 2 large Ripe mangoes
• 1 ½ cups Glutinous sticky rice
• 1 cup Coconut milk
• 2 tbsp Sugar
• a pinch Salt
• 2 tbsp Toasted sesame seeds

Method

1. Rinse the sticky rice under cold water until water runs clear. Soak rice in water for at least 30 minutes, then drain.
2. In a pot, combine soaked rice and 1¾ cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until tender.
3. While rice cooks, peel and slice mangoes into thin strips.
4. In a small saucepan, combine coconut milk, sugar, and salt. Warm over low heat until sugar dissolves, then remove from heat.
5. Once rice is cooked, transfer to a bowl and let it cool slightly. Serve warm or at room temperature.
6. Pour coconut sauce over the rice and top with mango slices. Garnish with toasted sesame seeds.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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