Kleisty ryż w porcjach nasączony mlekiem kokosowym, podany z mango i prażonym sezamem. Szybkie, wegetariańskie i bezglutenowe.
# Składniki:
→ Sticky Rice
01 - 1 cup glutinous (sticky) rice
02 - 1½ cups water
→ Coconut Mixture
03 - 1 cup coconut milk (full fat)
04 - ¼ cup granulated sugar
05 - ¼ teaspoon salt
→ Topping
06 - 2 ripe mangoes, peeled and diced
07 - 2 tablespoons toasted sesame seeds or mung beans
→ Garnish (optional)
08 - Fresh mint leaves
# Przygotowanie:
01 - Rinse the sticky rice under cold water until the water runs clear. Soak in water for 30 minutes if time allows, then drain.
02 - Combine the rice and 1½ cups water in a saucepan. Bring to a boil, then cover and simmer on low for 15 minutes or until water is absorbed. Remove from heat and let sit, covered, for 10 minutes.
03 - While the rice cooks, mix coconut milk, sugar, and salt in a saucepan over medium heat. Stir just until the sugar dissolves and the mixture is warm (do not boil).
04 - Pour ¾ of the coconut mixture (reserve the rest) over the warm sticky rice. Stir gently, cover, and let the rice absorb the coconut milk for 10 minutes.
05 - Divide the sticky rice evenly among 6 small serving cups, pressing gently to compact.
06 - Top each cup with diced mango and drizzle with the reserved coconut mixture.
07 - Sprinkle with toasted sesame seeds or mung beans and garnish with mint leaves, if desired.
08 - Serve slightly warm or at room temperature.
