Coconut Sticky Rice with Fresh MangoServes 4
1 1/2 cups Thai sticky rice
1 can coconut milk, well shaken
3 tablespoons sugar
1/2 teaspoon coarse salt
2 large ripe mangoes, peeled, pitted and sliced
1. Rinse rice, then soak it in water to cover for at least 4 hours and up to 24 (the longer the better). Drain and transfer to a cheesecloth-lined steamer, set over simmering water. Make a series of holes in the layer of rice to allow steam to come up through it. Cover and steam for about 30 minutes until tender.
2. Meanwhile, in a medium saucepan over medium heat, combine the coconut milk, sugar, and salt and cook just until the sugar has dissolved.
3. Transfer the warm rice to a bowl and pour over the half of the coconut milk mixture. Stir until it is completely absorbed. Serve the rice warm or at room temperature with the fresh mango and the remaining coconut milk drizzled over the top.