Mango Sticky rice

I love this traditional Thai dessert!! I use maple syrup for a little Quebecois touch but it would also be delicious with coconut sugar.

Servings: 2 to 4

Preparation: 5 minutes

Cooking time: 15 minutes

Ingredients :

• 1 cup Thai sweet rice (this type of rice is crucial to the recipe)
• 1 1/2 cups water
• 1 (400g) can of coconut milk
• 1/4 tsp salt
• 2 tbsp maple syrup
• ½ cup maple syrup, honey, or light brown sugar
• 1 very ripe mango, flesh removed and cut into thin slices
• Toasted sesame seeds, for serving

Steps:

1. In a large saucepan, add the rice and 1 cup of water. Let the rice soak for about 20 minutes and drain.
2. Place the saucepan over medium heat and add 1/2 cup water, 1/2 cup coconut milk, and the coconut sugar. Bring to a boil and reduce heat. Stir the mixture to ensure it doesn't stick to the bottom of the pan and cook for about 10 minutes, until all the liquid has been absorbed by the rice. Add more water if the mixture is too thick.
3. In another small saucepan, add the brown sugar and the remaining coconut milk. Heat gently and stir to form a sauce, about 3 minutes. Set aside.
4. To serve, pour the rice into small bowls and pour directly onto a plate. Add the mango slices and top with a few tablespoons of the sauce. Sprinkle with sesame seeds. So good.