Khao Niao Mamuang [0000839]

Ingredients:

1 cup glutinous (sticky) rice
1 cup coconut milk (make sure it's gluten-free)
1/2 cup granulated sugar
1/2 teaspoon salt
2 ripe mangoes, peeled, pitted, and sliced
Sesame seeds, for garnish (optional)
Fresh mint leaves, for garnish (optional)

Instructions:

Rinse the glutinous rice under cold water until the water runs clear. Drain the rice.

In a saucepan, combine the rinsed glutinous rice and 1 cup of coconut milk. Let it soak for 30 minutes.

After soaking, bring the rice and coconut milk to a boil over medium heat. Stir occasionally to prevent sticking.

Once it comes to a boil, reduce the heat to low, cover, and simmer for 20-25 minutes or until the rice is tender and has absorbed the coconut milk.

While the rice is cooking, prepare the sweet coconut sauce. In a separate saucepan, combine the remaining coconut milk, granulated sugar, and salt. Heat over low heat until the sugar has dissolved. Do not boil.

When the rice is done, remove it from heat and let it rest for 5 minutes.

Fluff the cooked glutinous rice with a fork.

Pour half of the sweet coconut sauce over the cooked rice and stir to combine. Let it sit for a few minutes to absorb the flavors.

To serve, spoon a portion of the sticky rice onto a plate, and arrange sliced mango on the side.

Drizzle more of the sweet coconut sauce over the top of the mango and rice.

Garnish with sesame seeds and fresh mint leaves, if desired.

Enjoy your gluten-free Thai Mango Sticky Rice – Khao Niao Mamuang as a sweet and