Mango Sticky Rice Pudding Cups

Rinse the glutinous rice under cold water until the water runs clear. This removes excess starch.

Place the rinsed rice and 1 1/2 cups of water in a saucepan. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked through and the water is absorbed. Do not stir during cooking.

While the rice is cooking, prepare the coconut milk mixture. In a separate saucepan, combine the coconut milk, sugar, and salt. Heat over medium heat, stirring constantly, until the sugar is dissolved. Do not boil.

Once the rice is cooked, remove from heat and gently fluff with a fork. Add the vanilla extract (if using).

Pour about 3/4 of the warm coconut milk mixture over the rice and stir gently to combine. Let it sit for 10-15 minutes, allowing the rice to absorb the liquid.

While the rice is soaking, peel and slice the mangoes into bite-sized pieces.

Spoon the sticky rice pudding into serving cups or glasses.

Top with the sliced mangoes and drizzle with the remaining coconut milk mixture.

Garnish with sesame seeds, if desired.

Serve immediately or chill for later.