Mango Sticky Rice

I'm not a big dessert eater, but mango sticky rice is a great treat every time I sit down at a Thai restaurant. Mangoes are coming into season and will soon be both tasty and reasonably priced. The sauce for this dish is optional, and it could be finished with just a drizzle of our Pastamore Passion Fruit White Balsamic Vinegar.

Ingredients:   serves 2-3
3/4 lb - white glutinous rice (short-grain rice should do)
1 cup - water
3/4 cup - lite coconut milk
2 tsp - Pastamore Passion Fruit White Balsamic Vinegar
1/2 cup - white sugar
1/4 tsp - salt

For sauce:
1/4 cup - lite coconut milk
1 tsp - Pastamore Passion Fruit White Balsamic Vinegar
1 pinch - salt
1 tsp - salt
1 tsp - tapioca starch

1 large - mango
As garnish - toasted sesame seed

Directions:
1. Add rice and water in pot over high heat. Bring to a boil and reduce to a simmer. Cook for 12 minutes or until tender.

2. As rice cooks, place coconut milk, white sugar, salt, and 2 tsp Pastamore Passion Fruit White Balsamic Vinegar into a saucepan over medium heat. Bring to a boil and reduce to a simmer. Add mixture to rice once all of water has been absorbed. Mix well. Refrigerate for 1 hour uncovered.

3. When ready to serve, heat a small pan on the stove. Add coconut milk, salt, sugar, and Pastamore Passion Fruit White Balsamic Vinegar. Bring to a boil and stir in tapioca starch using a whisk. Remove from heat.

4. Slice mangoes or chop to desired size. Plate sticky rice, top with mango, and finish with sauce.