Mango Sticky Rice

Ingredients

Instructions

1. 1

   Soak 1 cup of glutinous (sticky) rice in water overnight, or at least 4 hours.

2. 2

   Drain rice. Steam in a bamboo or metal steamer lined with cheesecloth for 25-30 minutes until tender and translucent. (Or use rice cooker if it has a sticky rice setting.)

3. 3

   Make the coconut sauce: combine 1 can (14 oz) of coconut milk, ½ cup of sugar, 1 teaspoon salt in a saucepan. Heat over medium until sugar dissolves. Don't boil.

4. 4

   Reserve ¼ cup of the coconut sauce for drizzling. Pour the remaining sauce over the hot cooked rice. Stir gently to combine. Let sit 20 minutes for rice to absorb.

5. 5

   Slice 2 ripe mangoes (Ataulfo or champagne mango ideal). Cut into long slices or cubes.

6. 6

   Plate: a mound of sticky rice, mango slices alongside, drizzle with reserved coconut sauce. Sprinkle with toasted sesame seeds or mung beans. Serve at room temperature or slightly warm.