Sticky Rice with Mango (Htamin Kyaw)

Ingredients

• 1 cup Sweet sticky rice
• 1 can Coconut milk
• 1/2 cup Sugar
• 1/4 teaspoon Salt
• 2 Ripe mangoes

Instructions

1. 1Place the 1 cup of sweet sticky rice in a medium bowl and cover with cool water. Swish the rice around with your hand, then carefully pour off the cloudy water. Repeat this rinsing process 3-4 times, until the water runs mostly clear. Drain the rice well.
2. 2In a large heavy-bottomed pot with a lid, combine the rinsed 1 cup of sweet sticky rice, the 1 can of coconut milk, the 1/2 cup of sugar, and the 1/4 teaspoon of salt. Stir everything together until the sugar and salt begin to dissolve.
3. 3Place the pot over medium-high heat and bring the mixture to a gentle boil, stirring occasionally. Once it begins to boil, immediately reduce the heat to low, cover the pot tightly with the lid, and let it simmer for 20-25 minutes. Stir gently every 5-7 minutes to prevent the rice from sticking to the bottom of the pot.
4. 4The sticky rice is done when it is tender and has absorbed most of the coconut milk, with a creamy consistency. Turn off the heat and let the sticky rice sit, covered, for 5 minutes to finish steaming.
5. 5While the rice is resting, prepare the mangoes. Using a sharp knife, carefully peel the 2 ripe mangoes. Slice the mango flesh away from the pit and cut it into bite-sized pieces or slices.
6. 6Serve the sticky rice warm or at room temperature. Spoon portions of the sticky rice into bowls and arrange the sliced 2 ripe mangoes alongside or on top.

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