Mango Coconut Sticky Rice Dessert

Servings: 6

• 1 1/4 cup Sweet Sticky Rice
• 1 1/4 cup Canned Unsweetened Coconut Milk
• 1/3 cup Granulated Cane Sugar
• 1/4 tsp. Fine Sea Salt
• 1 tbsp. Sesame Seeds, lightly toasted
• 1-2 large Mangos, thinly sliced and peeled
• Mango Sorbet, for serving

1. In a fine wash bowl, rinse the rice for 1 minute, until the water runs almost clear. Place in a bowl, cover with cold water, and let sit at least 2 hours to overnight.
2. The next morning, drain the rice in a sieve. Add a steamer basket to a large pot, then fill with 1" of water (about 1 cup). Make sure the water doesn't touch the steamer basket.
3. Line the steam basket with a thin tea towel or cheesecloth, then add the rice and even it out. Place over medium high heat to bring the water to a boil, about 1-2 minutes. Cover and let steam fro 20-30 minutes, or until tender. Check the water level at 20 minutes and add more if necessary.
4. While the rice cooks, add the coconut milk and sugar to a small saucepan over medium heat. Bring to a boil, then add the salt and vanilla (as desired). Remove from heat, but keep warm.
5. Transfer the steamed rice to a large bowl, add 1 cup of the coconut milk mixture, then stir to combine. Let sit another 10-15 minutes, until most of the liquid is absorbed. At this point, you can keep covered at room temperature for 2 hours prior to serving, if making in advance.
6. To serve, use 1/4 cup molds or small ramekins to press the sticky rice into and dump upside down onto a serving plate.
7. Enjoy with the ripe mango slices, more coconut milk, toasted sesame seeds, and the mango sorbet!