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Sticky Rice and Mango

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stickyriceandmango

Ingredients

Rice:

  • 1 1/4 cups raw sticky rice (sweet or glutinous)
  • Water
  • 3/4 cup very thick coconut milk (Do not shake the coconut milk can before opening. Spoon out thickest part on top.)
  • 1/4 cup sugar
  • 1/2 tablespoon salt

Topping:

  • 3/4 cup very thick coconut milk
  • 1/8 teaspoon salt
  • 1/4 teaspoon rice flour
  • 6 medium mangoes, peeled and sliced

Method

  • Rice: Wash and rinse the sticky rice well. Add water to cover 1/4 inch above the rice. Cook rice in an automatic rice cooker. Do not open the rice until fully cooked (about 20 to 25 minutes).
  • Cook 3/4 cup coconut milk in small saucepan over low heat. Add sugar and 1/2 tablespoon salt. Cook until dissolved. Remove from heat, and pour into cooked rice. Mix well and let stand for 15 minutes.
  • Topping: Heat coconut milk. Add salt and rice flour. Stir until completely dissolved.
  • Place sliced mangoes on a side of serving dish. Spoon some seasoned sticky rice on the other side. Top rice with 1 to 2 teaspoons of coconut sauce. Serve.

Yields: 6 servings.

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