Burmese Sticky Rice with Mango (Htee Tan)

Ingredients

• 1 cup Sweet Sticky Rice
• 1 can Coconut Milk
• 1/4 cup Sugar
• 1/4 teaspoon Salt
• 2 Ripe Mango

Instructions

1. 1Place the 1 cup of Sweet Sticky Rice in a fine-mesh sieve and rinse it under cold running water until the water runs clear. Transfer the rinsed rice to a medium bowl, cover it with at least 2 inches of cold water, and let it soak for a minimum of 2 hours, or up to overnight.
2. 2Drain the soaked 1 cup of Sweet Sticky Rice thoroughly. Set up a steamer by filling the bottom with water and bringing it to a boil over high heat. Place the drained rice directly into the steamer basket, cover, and steam for 20-25 minutes, or until the grains are translucent, tender, and sticky when pressed.
3. 3While the rice is steaming, pour the 1 can of Coconut Milk into a 2-quart saucepan. Add the 1/4 cup of Sugar and 1/4 teaspoon of Salt to the saucepan. Heat the mixture over medium heat (approximately 300-325°F / 149-163°C surface temperature), stirring constantly, until the sugar is completely dissolved and the mixture just begins to simmer gently (around 180-200°F / 82-93°C); do not boil vigorously.
4. 4Once the 1 cup of Sweet Sticky Rice is steamed, immediately transfer it to a clean medium bowl. Pour the entire sweetened 1 can of Coconut Milk mixture evenly over the hot rice, gently fold to ensure all grains are coated, then cover the bowl and let the rice soak for 10 minutes to absorb the coconut milk.
5. 5While the rice is soaking, peel the 2 Ripe Mangoes and carefully slice the flesh away from the pit into thin, 1/4-inch slices. Serve the Burmese Sticky Rice warm or at room temperature, topped with the fresh 1/4-inch slices of 2 Ripe Mangoes.

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