Mango ginger sticky rice

Directions

1. In a medium-sized pot, soak the rice in the water for 20 to 30 minutes. Do not drain.
2. Meanwhile, in a small saucepan over medium-low heat, warm half of the coconut milk for five minutes.
3. Add three tablespoons of white sugar and cook, stirring to dissolve, for one to two minutes.
4. Remove the pan from heat and allow it to cool to room temperature. Transfer to the refrigerator. Reserve for plating.
5. To the pot of rice soaking in water, add the remaining coconut milk, ginger, salt, and remaining white sugar. Add the dehydrated mango pieces. Stir to combine, then bring the mixture to a gentle boil over medium-high heat.
6. Once gently boiling, cover the pot loosely with a lid and reduce the heat to medium-low.
7. Allow the rice to simmer until the coconut water has been absorbed, 15 to 18 minutes. Turn the heat off but keep the pot on the burner and put the lid on tightly. Allow the rice to sit undisturbed for five to 10 minutes.
8. Uncover the rice. Discard the dehydrated mango pieces.
9. Spoon the warm rice into a two-inch round ring mold to shape portions onto small serving plates. Rice should be a little over one-inch high.
10. Spoon one to two tablespoons of chilled coconut sauce over the warm rice. Top with sesame seeds.
11. Slice the mango into thirds, leaving the sizeable core in the centerpiece. Keep the side pieces, or “cheeks” for the roses and discard the cores.
12. Place a mango cheek cut side down and slice very thinly on the diagonal into one-eighth of an inch thick slices
13. Press the mango slices into a long snake-like shape, then begin curling that shape into itself, rolling it up so it looks like a rose.
14. Using a small offset spatula, carefully place the mango roses on top of the rice.
15. Serve immediately. Enjoy!