2cupssticky/glutinous/sweet/pearl rice OR Jasmine rice
113-14 oz can of coconut milk
4-5small yellow mangoespeeled and diced into 1/2" chunks, almost 3 cups worth
toasted sesame seedsfor garnish
Cook the rice with the water, according to the package directions. We have used both kinds of rice and the Jasmine rice works just as well. (It is also much easier to find in grocery stores, if you aren't headed to an Asian market. The glutinous rice goes by several different names, sweet rice, pearl rice, sticky rice.)
I typically add the rice and water to the pot, cover with a lid and bring to a boil over high heat. As soon as it boils, stir, reduce the heat to low and cover again. Set a timer and allow it to cook undisturbed for 20 minutes. Remove from the heat, stir and fluff the rice. (You can also use a rice maker and add the fruit and milk mixture directly into the pot with the finished rice.)
While the rice is cooking, combine the milk, sugar and salt in a small saucepan. Whisk to combine and them bring to a slow simmer over medium heat. Let it cook about 10 minutes, stirring occasionally. Remove from the heat when it is done. While the rice is still cooking and the milk is finishing, prepare your mangoes. Add the mangoes to the milk when they are ready.
Once the rice has finished cooking, pour in the coconut milk and the mangoes and stir to combine. Scoop into serving dishes and sprinkle with sesame seeds. Enjoy!