Thai
Mangoes & Sticky Rice
Yields:
4 servings
2
c. uncooked sticky rice
1
can coconut milk
6
TB sugar (or brown sugar)
1
½ tsp. salt
2
ripe mangoes
To
cook the rice, put 2-3 inches of water in a sticky rice maker. Place the basket
over the water and put the rice in the basket. Allow the water to come to a
boil. Reduce heat slightly. Allow water to continue to boil until rice becomes
soft and sticky. Throughout the process, pick up the basket and toss the rice.
It should start forming a ball.
Heat
the coconut milk. Add sugar and salt and stir well. Place sticky rice in
servings bowls. Cut up the mangoes (about half mango each serving) and pour
coconut mixture over top. Serve warm.
