Thai Sticky Rice with Mango (Egg-Free)

Ingredients

• 2 cups Sweet Sticky Rice
• 2 cans Coconut Milk
• 1/2 cup Sugar
• 1/4 teaspoon Salt
• 2 large Fresh Mangoes
• 1 tablespoon Tapioca Starch

Instructions

1. 1Measure the 2 cups of Sweet Sticky Rice into a bowl. Rinse the rice under cold running water and then cover it with cold water. Let it soak for at least 4 hours, or preferably overnight. After soaking, drain the rice very well.
2. 2Prepare your steamer. Line a steamer basket with cheesecloth. Place the drained 2 cups of Sweet Sticky Rice into the lined steamer basket. Steam the rice for 30 to 40 minutes, or until the rice looks translucent and is fully cooked.
3. 3While the rice is steaming, make the coconut sauce. In a medium saucepan, combine 1 can of Coconut Milk, the 1/2 cup of Sugar, and the 1/4 teaspoon of Salt. Heat this mixture over medium heat (around 300°F or 150°C), stirring continuously until the 1/2 cup of Sugar has completely dissolved. Once dissolved, bring the mixture to a gentle simmer and let it cook for 5 minutes.
4. 4In a small bowl, mix the 1 tablespoon of Tapioca Starch with 2 tablespoons of cold water until it forms a smooth slurry with no lumps. Pour this slurry into the simmering coconut sauce in the saucepan. Stir constantly, and cook for 1 to 2 minutes, or until the sauce has thickened slightly.
5. 5Once the 2 cups of Sweet Sticky Rice is cooked, gently stir in the remaining 1 can of Coconut Milk. Cover the pot and let the rice sit for 10 minutes, allowing it to absorb the coconut milk.
6. 6Prepare the 2 large Fresh Mangoes by peeling them and slicing the flesh away from the pit. Cut the mango slices into bite-sized pieces.
7. 7Serve the warm 2 cups of Sweet Sticky Rice topped with the prepared slices of the 2 large Fresh Mangoes. Drizzle the thickened coconut sauce over the top.

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