Sticky Rice and Mango

1. 1

   Soak rice in water to cover for minimum of 6 hours, but preferably overnight.

2. 2

   To cook, place rice in steamer lined with cheesecloth, cover and place over boiling water for 45 minutes, or until tender.

3. 3

   Meanwhile, heat coconut milk in large saucepan, and stir in pinch of salt and sugar to taste.

4. 4

   Continue stirring until sugar has dissolved.

5. 5

   Remove from heat.

6. 6

   When rice is tender, scoop into large serving bowl, and pour coconut milk over top.

7. 7

   Cover bowl for about 15 minutes, or until rice has absorbed coconut milk.

8. 8

   To serve, slice mango flesh off central seed in 2 long pieces, allowing 1 entire mango per person.

9. 9

   Slice mango widthwise, keeping pieces together.

10. 10

    Divide rice into 4 equal portions, including any excess coconut milk, and shape each portion into long mound.

11. 11

    Place mango halves decoratively around or on rice, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.