MANGO STICKY RICE WITH COCONUT SAUCEPrint Recipe
- 2 cups Thai sweet rice, uncooked
- 5 tablespoons brown sugar
- ¼ teaspoon salt
- 1 can coconut milk, 13.5 ounces
- 2 medium mangoes
Soak rice in 1 cup water for 30 minutes. Do not drain rice. In medium saucepan, add rice that was soaking, ½ cup water, ½ can coconut milk, salt and 1 tablespoon brown sugar. Stir well. Bring to low boil. Partially cover saucepan, leaving room for steam to escape. Reduce heat and simmer for 20 to 30 minutes or until coconut water has been absorbed by rice. Turn off heat. Leave saucepan on burner with lid on tightly. Sit for 10 minutes. For sauce, warm remaining coconut milk over medium-low heat for 5 minutes. Add 4 tablespoons brown sugar, stir to dissolve. Peel mangoes and cut into bite-sized pieces. Scoop warm rice into serving bowl, arrange mango slices on rice and drizzle coconut sauce on top.