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Ingredients

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)

Step 1

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.

Step 2

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.

Step 3

Transfer to a serving bowl. Serve with sliced mango. If desired, garnish with sesame seeds.