When preparing this recipe we must take into account the time that the rice has to be previously soaked, 12 hours.
The ideal in this recipe is to use glutinous rice but if we don't have it we can use any other, although the result will not be as creamy.
If we want our recipe to have an extra sweetness we can add a sweetener at the time of adding the coconut cream (sugar, brown sugar, panela, honey, etc.). If we prefer, we can substitute the sesame seeds for some finely chopped nuts.
Soak the rice in a bowl with plenty of water and leave it to stand for 12 hours in the fridge.
Drain the rice well to remove excess starch.
Place the drive shaft in the mixing bowl of the food processor and add 600 ml of water.
Place the basket with the rice inside.
Bake 40 minutes at 120°C.
Leave to stand for 5 minutes with the lid closed.
Set aside in a bowl and cover with cling film to preserve the heat.
We replace the drive shaft with the remover accessory.
Add 200 ml of coconut milk and a pinch of salt.
Cook 4 minutes at 100ºC and speed 2.
Add the rice in the glass and stir well with the help of the spatula.
Leave to cool and serve with mango slices and sesame seeds on top.
3 servings