Mango with Sticky Rice
Yields
Sweets
- 2 cups Thai sticky rice
- 1 14-ounce can coconut milk
- 2/3 cup sugar
- 1/2 teaspoon kosher salt
- Fresh ripe mango, peeled and sliced
- Soak the rice in water for at least 8 hours or overnight. Drain the water and place the rice in a cheesecloth-lined steaming basket or bamboo steamer. Place the basket over simmering water. Cover and steam for about 15 minutes or until the grains are tender but still chewy.
- In a medium-size saucepan, heat the coconut milk, sugar and salt over medium heat. When the sugar and salt have dissolved, add the cooked rice and mix well. Spoon the rice into bowls. Top with mango slices and serve warm. Serves 6.
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