Quick Coconut Mango Sticky Rice

I absolutely adore mango sticky rice, but sometimes the traditional method feels a bit daunting for a weeknight treat. That's why I came up with this quick version! It captures all the delightful flavors and textures of the classic dessert with a few shortcuts that make it totally approachable for any home cook. You get that irresistible combination of sweet, ripe mango and warm, creamy coconut rice without all the fuss.

Ingredients

• 1 cup glutinous rice (sweet rice)
• 1 ½ cups water (for cooking rice)
• 1 can (13.5 oz) full-fat coconut milk
• ½ cup granulated sugar
• ½ teaspoon salt
• 1 ripe mango, peeled and sliced
• Toasted sesame seeds, for garnish (optional)

Instructions

1. Rinse the glutinous rice under cold water until the water runs clear. Drain well.
2. Cook the rice according to your rice cooker's instructions, using 1 ½ cups of water. Alternatively, combine rice and water in a medium saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until water is absorbed and rice is tender.
3. While the rice cooks, prepare the coconut sauce. In a small saucepan, combine the coconut milk, sugar, and salt.
4. Heat the coconut milk mixture over medium-low heat, stirring constantly, until the sugar and salt are dissolved and the mixture is warm. Do not boil.
5. Once the rice is cooked, transfer it to a bowl.
6. Pour about two-thirds of the warm coconut sauce over the hot rice. Gently stir to combine, ensuring the rice is evenly coated. Cover the bowl and let it sit for 10-15 minutes to allow the rice to absorb the sauce.
7. While the rice rests, slice your ripe mango.
8. To serve, spoon the sticky rice into bowls. Top with the sliced mango.
9. Drizzle the remaining coconut sauce over the mango and rice.
10. Garnish with toasted sesame seeds, if desired. Serve immediately.