Soak the rice

In a large, fine-meshed sieve, rinse the rice well under running cold water until the water runs clear. Fill a large pot with cold water and place the sieve over the pot, so that the rice is submerged in water. Soak for at least one hour, preferably three hours or overnight.

Steam the rice

1. Drain the soaking water and add fresh water to the pot (filled about 1/3-1/2 full). Bring to a boil, and place the sieve with the rice over the pot of simmering water. Make sure that the sieve doesn't touch the water.

2. Cover the sieve with a kitchen towel and a lid and steam for 30-50 minutes, or until tender. The steaming time depends on how long you soaked the rice. If you soaked it for just one hour, the steaming time will be close to one hour and if you soaked it for 3 hours it will be about 30 minutes. You can also use a steamer basket.

Make the paste:

1. Pour the seeds into an un-greased pan. Roast them over medium heat until there is a solid nutty, sesame aroma. Sesame seeds burn easily, so stir frequently and keep a close eye on the pan.

2. Put the roasted seeds into the blender, food processor or mortar and pestle and begin grinding. When you notice the seeds start to release their oils, pause the grinding. Scrape the seeds from the sides and the bottom of the blender or processor and then begin grinding again. Repeat this 2 to 3 times until you get a paste.

3. If dry you can add a little agave or sesame oil.

Make the sauce:

1. In a pan mix together 1 cup coconut milk, 1/4 cup sweetener of choice (e.g. organic sugar or Erythritol, etc.), and 1/3 teaspoon sea salt. Bring the mixture to a boil and stir to dissolve the sugar.

2. Taste it and add more sweetener if needed. Turn off the heat and stir in the steamed rice. Cover the pan. Set aside for about 45-60 minutes.

Make the extra sauce

1. To a pan add 1/2 cup coconut milk, 1 1/2 tablespoon sugar, a pinch of sea salt, and the tapioca starch. Bring the sauce to a boil and let simmer over medium heat for about one minute until thickened.

2. Divide sauce in half and add as much black sesame paste as you like and mix.

Time to serve and eat!

Finally, place about 1/2 cup of the sticky rice on each dessert plate. Arrange the mango slices beside the rice. Pour some sauces over the rice and sprinkle with sesame seeds and mint. Enjoy!

Chef Ed's Chimichurri

Ingredients

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