Mango and Sticky Rice

Ingredients

• 1 1/2 cups sticky rice (can be found in Asian markets, but any sweet glutinous rice such as Thai Jasmine or sushi rice can b)
• water
• 1 (14 ounce) can coconut milk
• 1/3 cup sugar
• 1/2 teaspoon salt

Directions

1. 1

   Rinse rice several times until the water runs clear. Soak in water above the level of the rice 6-8 hours or overnight. Steam rice until soft (or you can boil it in lots of water until it's translucent and soft). It WILL be sticky - it's supposed to be.

2. 2

   In the meantime, pour coconut milk into a saucepan and add salt and sugar. Heat just to a slow simmer - do not boil, as it will curdle. Remove from heat and reserve 1/3 cup to use as a sauce. Peel and slice mango.

3. 3

   When rice is done, pour remaining sauce over the rice and allow to sit until all sauce is soaked into rice.

4. 4

   To serve, scoop out a mound of sticky rice and serve with sliced mangos on the top or the side. Use reserved sweetened coconut milk as a sauce if desired. Can also garnish with sesame seeds if desired. Best (in my opinion) eaten either room temperature or warm.