Mango Sticky Rice (Dairy & Egg Free)

Ingredients

• 1 cup Sweet sticky rice (glutinous rice)
• 1 can Coconut milk
• 0.5 cup Granulated sugar
• 0.25 teaspoon Salt
• 2 large Ripe mango

Instructions

1. 1Place the 1 cup of sweet sticky rice in a bowl. Cover the rice with cool water and rinse it by swirling the rice with your hand. Drain the water. Repeat this rinsing and draining process until the water runs mostly clear, about 3-4 times. Once rinsed, add enough fresh cool water to cover the rice by about 2 inches. Let the rice soak for at least 3 hours, or preferably overnight.
2. 2Drain the soaked 1 cup of sweet sticky rice thoroughly in a fine-mesh sieve. Transfer the drained rice to a steamer basket lined with cheesecloth or parchment paper. Place the steamer basket over a pot of boiling water. Cover and steam the rice for 20-25 minutes, or until the grains are translucent and tender.
3. 3While the rice is steaming, prepare the coconut sauce. In a medium saucepan, combine the 1 can of coconut milk, 0.5 cup of granulated sugar, and 0.25 teaspoon of salt. Place the saucepan over low heat. Stir gently and continuously until the 0.5 cup of granulated sugar is completely dissolved. Do not let the mixture boil; it should just be warm and smooth.
4. 4Once the 1 cup of sweet sticky rice is cooked and tender, carefully transfer it to a mixing bowl. Pour about half of the warm coconut sauce over the hot rice. Gently fold the sauce into the rice using a spatula, ensuring each grain is coated. Let the rice sit for about 5 minutes to absorb the sauce.
5. 5Prepare the 2 large ripe mangoes. Peel the mangoes and carefully slice the flesh away from the pit. Cut the mango flesh into bite-sized pieces or slices.
6. 6To serve, spoon the sauced sticky rice onto plates. Arrange the prepared 2 large ripe mango slices alongside the rice. Drizzle the remaining warm coconut sauce over the sticky rice and mango.

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