Mango Sticky Rice With Coconut-Lime Sauce

• 2 cups Thai sweet or glutinous rice
• 1 13.5 fluid ounce can unsweetened coconut milk (about 2 cups)
• 2 tablespoons coconut sugar
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon ground cinnamon
• 2 teaspoons grated lime zest
• 1/8 teaspoon Kosher salt
• 1 large mango, cubed
• Garnishes: additional lime zest, black sesame seeds

1. : Place rice in a large stock pot. Fill pot with cool water so that rice is completely covered; cover pot with lid and let stand for 8 hours or overnight. Drain rice.
2. Fill the same pot you used to soak the rice with water. Place a perforated metal colander inside pot (make sure water is not touching the bottom of the colander). Transfer soaked and drained rice to colander, then bring water to a boil. Cover and steam rice over medium-high heat for about 20 minutes, flipping rice over halfway through to ensure even cooking (rice should form a sticky mass that's easy to flip in one go). When cooked, rice should be soft, sticky, and chewy. Keep warm and covered until ready to serve.
3. While rice steams, make the sauce. Whisk together coconut milk, sugar, cinnamon, vanilla, salt, and lime zest in a medium saucepan. Bring to a boil, then reduce heat and simmer (do not boil) about 5 minutes, whisking frequently. Let cool (mixture will thicken slightly).
4. Scoop about 1/2 cup sticky rice into each of 6 bowls. Divide mango evenly among bowls, top with sauce, and sprinkle with sesame seeds and lime zest.
5. We drizzle the coconut-lime sauce over top, but you can also mix some in with the rice to keep it moist.

sweet, fluid, coconut sugar, vanilla, ubc, lime zest, kosher salt, mango

Taken from www.myrecipes.com/recipe/mango-sticky-rice-recipe (may not work)