Ingredients:
1 cup sticky rice
3 oz. Thai Kitchen® Coconut Milk
6 tsp sugar
1 tsp salt
1 whole mango
Optional: peanuts, toasted sesame seeds, coconut, and fresh mint as garnish
Directions:
Soak rice in warm water for 4 hours or overnight.
In a steamer, cook sticky rice until tender (around 25 minutes).
In a pot, combine coconut milk, sugar and salt. Bring to boil over medium heat stirring until sugar is dissolved.
Transfer warm sticky rice into a large bowl.
In small portions, pour coconut sauce over rice and mix. Repeat process until rice is evenly coated with sauce.
Cover rice and let stand for 20 to 30 minutes allowing coconut sauce to absorb into rice.
On a plate, arrange peeled ripe mango slices next to a portion of coconut sticky rice. Drizzle a little coconut milk over the sticky rice and sprinkle with peanuts, toasted sesame seeds and coconut. Garnish with fresh mint.
Servings: 2
Prep time: active 10 min, inactive 4 hours
Cook time: 10 min
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