26 April, 2021
Coconut rice with mango
1 1/2 cups sticky rice
1 cup unsweetened coconut milk
1/2 cup boiled sugar
1/2 teaspoon salt
2 chopped mango
8 mint leaves, optional, for garnish
Place the rice in a small bowl and cover with cold water. Soak overnight and strain.
Place the sticky rice in a microwave-safe bowl. Pour in four glasses of cold water. Cover the bowl with a plate. Cook the rice in the microwave for 3 minutes and stir. Continue to microwave and stir at three minute intervals until the rice is soft and sticky and absorbs all the water, about 10-12 minutes.
Pour coconut milk into a medium saucepan. Turn on medium heat and simmer until the milk is completely heated, but do not simmer. Add sugar and salt and stir until dissolved.
Transfer the rice to a large bowl. Pour in the coconut milk and stir until the rice begins to absorb the liquid. Let the rice sit for an hour, stirring occasionally.
Sprinkle the rice with the mango pieces before serving. Garnish with mint if desired.