Burmese Sticky Rice with Mango (Khao Niao Mamuang) - DAIRY-FREE

Ingredients

• 1 cup Sweet Sticky Rice
• 1.5 cups Coconut Milk
• 0.5 cup Sugar
• 0.25 tsp Salt
• 2 medium Ripe Mango

Instructions

1. 1Rinse the 1 cup of Sweet Sticky Rice thoroughly under cold running water in a fine-mesh sieve until the water runs clear. Transfer the rinsed rice to a large bowl and cover it with at least 3 cups of cold water. Let the rice soak for a minimum of 4 hours, or preferably overnight (8-12 hours).
2. 2Drain the soaked 1 cup of Sweet Sticky Rice completely. Transfer the drained rice to a steamer basket lined with cheesecloth or parchment paper, ensuring it is spread in an even layer. Steam the rice over vigorously boiling water for 30 to 35 minutes, or until the grains are translucent, tender, and sticky when pressed between your fingers.
3. 3While the rice is steaming, prepare the coconut milk sauce. In a medium saucepan, combine the 1.5 cups of Coconut Milk, 0.5 cup of Sugar, and 0.25 tsp of Salt.
4. 4Place the saucepan over medium heat (approximately 300-325°F or 150-163°C). Stir continuously with a whisk or spoon until the 0.5 cup of Sugar completely dissolves, about 2-3 minutes. Bring the mixture to a gentle simmer and continue to cook for 3 to 5 minutes, stirring occasionally, until the sauce slightly thickens and coats the back of a spoon.
5. 5Once the 1 cup of Sweet Sticky Rice is cooked, immediately transfer it to a large mixing bowl. Pour half of the prepared coconut milk sauce (approximately 0.75 cup) over the hot rice. Gently fold the sauce into the rice with a spatula until evenly combined.
6. 6Cover the bowl and let the sticky rice sit at room temperature for at least 10 minutes. This resting period allows the rice to fully absorb the coconut milk sauce, making it rich and flavorful.
7. 7While the rice rests, peel the 2 medium Ripe Mangoes using a vegetable peeler. Carefully slice the flesh away from the pit, then cut the mango flesh into 1/2-inch (1.25 cm) thick slices or cubes. Serve the warm sticky rice alongside the fresh mango slices and drizzle the remaining half of the coconut milk sauce (approximately 0.75 cup) over the mango and rice.

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