Coconut Sticky Rice with Mango

This is a very easy dish to make. The sticky rice is cooked in the microwave, which gives excellent results. However, if you want to learn how to cook sticky rice the traditional way, you will need to use a bamboo steamer basket that is designed especially for this purpose. 
 

Ingredients:

2 cups sticky rice (sweet rice)

1 – 13.5 ounce can coconut milk (divided)

1 cup plus 1 T sugar

1 tsp corn starch

1/2 tsp salt

2 or 3 mangos, sliced or diced

 

Place 2 cups of  sticky rice, also known as sweet rice, in a microwave safe casserole. Rinse the rice three or four times in cool water and drain off any dirt or debris. Add enough cold water to completely cover rice and let sit for 30 minutes. Drain off enough water so that the water is only about 1/4″ above the rice. Cover and microwave on high for 10 minutes or until rice is cooked through; center should not be hard or tough. While the rice is cooking prepare the coconut sauce.

 

Coconut Sauce:

Combine 1/2 of a 13.5 ounce can of coconut milk (reserve the remaining 1/2 can of coconut milk) with 1 cup of sugar and a pinch of salt. Pour coconut sauce over cooked rice; gently stir to combine well. Cover and let sit for 20 minutes.

 

Coconut Cream:

Combine the remaining 1/2 can of coconut milk, 1 T sugar, 1 tsp corn starch and 1/2 tsp salt. Heat on low heat about 2 or 3 minutes, until sugar is dissolved and cream sauce becomes slightly thickened. Do not boil.

Slice or cube mangos. Place sticky rice in serving dish and drizzle with coconut cream sauce. Serve with mangos.