Sticky Rice With Mango-Coconut Sauce

1. 1

   Rinse rice and place in a 3-qt. microwave-safe dish. Cover with water; let stand 1 hour.

2. 2

   Drain rice and return to dish; add 2 cups water. Microwave, covered, on high for 8-12 minutes or until rice is tender, stirring every 3 minutes. Let stand 10 minutes.

3. 3

   Meanwhile, peel and thinly slice 1/2 of a mango; reserve for serving. Peel and coarsely chop remaining mangoes.

4. 4

   In a large saucepan, combine coconut milk, brown sugar and salt; cook and stir until heated through and brown sugar is dissolved. Remove from heat; stir in chopped mangoes. Cool slightly.

5. 5

   Process mango mixture in batches in a blender until smooth. To serve, place warm or room temperature rice in serving dishes. Spoon sauce over rice; top with sliced mango.

* Per serving · 4 servings · Values may vary.