Coconut Sticky Rice with Mango and Sesame

This beloved Southeast Asian dessert combines the rich creaminess of coconut milk with the delicate sweetness of ripe mango. Light yet indulgent, a beautiful balance of sweet, creamy, and refreshing flavors.

RECIPE VIDEO

Ingredients

• Good quality sushi rice  ·  2 cups 
• 1 cup plus 1/3 cup Coconut Milk  ·   
• 1/3 cup plus 3 Tablespoons Sugar  ·   
• Diamond Crystal Kosher Salt  ·  1/2 teaspoon 
• Water (Add 1 extra cup if using saucepot)  ·  1 cup 
• Mango, 1/4 inch dice  ·  1 
• Herbie's Black Seseame Seeds, for garnish  ·   

Instructions

Rice is gently steamed and infused with coconut milk, creating a luscious, slightly chewy texture that perfectly complements the fresh fruit. A sprinkle of toasted sesame seeds adds a subtle nutty crunch and aromatic finish.

1. Rinse rice in a strainer until water runs clear.
2. In an Instapot or heavy bottom sauce pot combine 1 cup of the coconut milk, water, sugar and salt. Stir well to combine.
3. If using the Instapot, put lid on and set to Rice setting. When done, release pressure and let stand 10 minutes with the lid on. If using a sauce pot, cover and bring to a simmer over medium low heat 20 minutes or until all liquid is absorbed. Let stand covered for 10 minutes.
4. While rice is standing, bring remaining 1/3 cup coconut milk and 3 tablespoons sugar to a simmer until sugar is dissolved. Keep sauce warm.
5. Remove rice from pot and stir in diced mango.

Jenny's Tip: - Serve with coconut sauce and garnish with black sesame seeds for a perfect combination of mango, sticky white rice, and a sweet-salty coconut sauce topped with a sprinkle of sesame seeds - yum!