Microwave Coconut Sticky Rice With Mango
1½ cups Thai sticky rice
1 (13.5-ounce) can Organic Coconut Milk Four Elephants
¼ cup sugar
1½ teaspoons kosher salt
2 large ripe mangoes, peeled, pitted, and thinly sliced
Toasted sesame seeds, for garnish (optional)
Place the sticky rice in a microwave-safe bowl and cover with 1¾ cups warm water. Let soak for at least 10 minutes or up to 1 hour. Cover the bowl with an upside-down plate or plastic wrap and microwave on high for 3 minutes. Carefully stir the rice from top to bottom, then cover and cook the rice for another 3 minutes. Repeat the process, stirring and microwaving 3 minutes at a time, until all the water has been absorbed and the rice has turned translucent (this means it’s cooked). Set aside to cool slightly.
Mixed coconut milk with the sugar and salt, and stir until they dissolve. Pour the coconut milk over the hot sticky rice, and stir to combine. Let sit for 5 minutes so the rice can absorb the coconut milk.
Transfer to a serving bowl. Serve with sliced mango. If desired, garnish with sesame seeds.