Thai Coconut Mango Sticky Rice

1. 1

   1) Follow the instructions on the rice bag and cook the rice appropriately. A rice cooker is best but a small pot will do.

2. 2

   2) Toast the coconut at 300 degrees for 3 minutes or until it is a light golden brown.

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   3) When the rice is nearly done, combine the coconut milk, sugar and salt in a saucepan. Bring the mixture to a simmer over low heat and stir until the sugar dissolves. Remove from the heat.

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   4) Combine the coconut cream and brown sugar in a seperate sauce pan and bring to a simmer over low heat. Stir until the sugar dissolves, then set aside.

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   5) When the rice is done, let it rest for about ten minutes. Then pour the rice seasoning over the rice, and gently combine with a rice paddle or a rubber spatula.

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   To serve:

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   Fill a small ramekin with the rice and gently push it down with a rice paddle (or spatula). Invert it onto a plate, spoon some of the coconut sauce over the rice and then sprinkle 1 T of the toasted coconut on top. Spoon some of the diced mango around the plate. Repeat with the remaining three plates.

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   For optimal flavor and texture, serve immediately or within an hour. After an hour the rice starts to become a little gummy.

* Per serving · 4 servings · Values may vary.