Thai Mango Sticky Rice
Thai Mango Sticky Rice Rice 1 cup (200 g) Thai sticky rice (a.k.a. glutinous rice or sweet rice) ⅔ cup cold water 1 cup full-fat coconut milk from a 14 ounce (400 ml) can ¼ cup + 2 tablespoons sugar ¼ teaspoon salt Sauce Remaining coconut milk from the can mentioned above 2 tablespoons sugar 2 teaspoons cornstarch ¼ teaspoon salt Toppings 2 mangos, preferably the Ataúlfo variety Sesame seeds Equipment An Instant Pot (I use an 8 quart model) An Instant Pot trivet An oven-safe bowl (stainless steel or glass) large enough to hold all the ingredients, but small enough to fit in the Instant Pot. Instructions If the coconut milk has separated, blend it well to incorporate the fat. I like the Thai Kitchen Organic Coconut Milk from Costco. It doesn’t separate nearly as much as some brands, so you just need to shake the can a bit before you open it. Put 1 cup cold water and the trivet in the bottom of the Instant Pot. Put the bowel on the trivet. Put the rice and ⅔ cup cold water in the bow...