Sticky Rice with Mango

[Guest guest]

Sticky Rice with Mango

 

Soft Jasmine Rice makes this classic Thai dessert easier to prepare and

every bit as delicious.

Serves 4

 

1 cup uncooked Soft Jasmine Rice

1 can Coconut Milk

2/3 cup sugar

1/2 tsp salt

1 mango

 

Cover rice with cold water and rinse. Repeat until the water runs clear,

about 3 times, and drain. In a medium saucepan bring 1 & 3/4 cups of water

to a boil. Add the rice and stir briefly. Reduce heat to a low simmer and

cover. Cook for 20-25 minutes or until the water is absorbed. In a

saucepan, combine coconut milk, sugar and salt. Boil for 3 minutes, stirring

frequently. Remove from heat. Pour the boiled coconut milk into the cooked

rice. Stir well. Cover top of rice directly with wax paper or aluminum

foil. Let rest for 30 minutes at room temperature. Peel the mango and cut

into slices or squares.

Spoon the rice, or scoop with an ice cream server onto a serving platter and

decorate with mango slices.