The Enchantment of Mango Sticky Rice in Coconut Sauce

Allergens

None

Ingredients

• 1. 1 cup jasmine rice 2. 1 3/4 cups water 3. Pinch of salt 4. 1 can (14 oz) unsweetened coconut milk 5. 1/2 cup granulated sugar 6. 4 ripe mangoes, peeled and sliced 7. Fresh mint leaves for garnish

Instructions

1. Rinse the jasmine rice in a fine mesh strainer until the water runs clear. In a medium saucepan, combine the rinsed rice with 1 3/4 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and cook for 18 minutes or until the water is absorbed and the rice is tender. Let stand, covered, for 5 minutes, then fluff with a fork.
2. In a separate saucepan, combine the coconut milk and sugar over medium heat. Stir until the sugar dissolves and the mixture comes to a simmer. Continue cooking for another 5 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat and set aside.
3. To serve, divide the sticky rice among four plates or bowls. Arrange the sliced mangoes on top of the rice. Drizzle with the warm coconut sauce and garnish with fresh mint leaves.

Chef’s Insight

The secret to perfect sticky rice is rinsing it well before cooking. This removes excess starch, preventing clumping.

Notes

Serve this dessert warm to best enjoy the contrast between the warm rice and coconut sauce and the cool, juicy mango.