Mango Sticky Rice (Gluten-Free, Egg-Free)

Ingredients

• 1.5 cups Sweet Sticky Rice (Glutinous Rice)
• 2 cans Coconut Milk (full-fat)
• 1/2 cup Sugar
• 1/4 tsp Salt
• 2 Ripe Mangoes (sliced)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the 1.5 cups of Sweet Sticky Rice (Glutinous Rice) under cool running water several times. Continue rinsing until the water you drain off runs clear. This removes excess starch.
2. 2Place the rinsed 1.5 cups of Sweet Sticky Rice (Glutinous Rice) in a bowl and cover it with water. Let it soak for at least 4 hours, or preferably overnight. This softens the rice grains.
3. 3Drain the soaked 1.5 cups of Sweet Sticky Rice (Glutinous Rice) very well. Line a steamer with cheesecloth and spread the rice evenly over it. Steam the rice for 20-30 minutes, or until it is tender, cooked through, and has a sticky texture.
4. 4While the rice is steaming, prepare the coconut sauce. In a medium saucepan, combine 1 can of Coconut Milk (full-fat), the 1/2 cup of Sugar, and the 1/4 tsp of Salt. Heat this mixture over medium heat, stirring constantly, until the 1/2 cup of Sugar is completely dissolved and the sauce is just beginning to thicken slightly. This should take about 5-7 minutes. Do not let it boil.
5. 5Once the 1.5 cups of Sweet Sticky Rice (Glutinous Rice) is cooked, carefully transfer it to a medium-sized bowl. Pour half of the prepared coconut sauce over the hot rice. Gently stir to coat the rice evenly, ensuring all grains are moistened. Let the rice sit for 10 minutes, allowing it to absorb the delicious coconut sauce.
6. 6To serve, place a generous scoop of the sauced sticky rice onto each of the 4 plates. Arrange the slices of 2 Ripe Mangoes next to the sticky rice on each plate. Finally, drizzle the remaining coconut sauce over the sticky rice and mangoes.

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