Coconut Sticky Rice with Mango

  • 1 1/2 cups sticky rice; soaked overnight in water or thin coconut milk and drained
  • 1 cups canned or fresh coconut milk
  • 1/3-1/2 cup palm sugar, or substitute brown sugar
  • 1 teaspoon salt
  • 4 ripe mangoes; sliced lengthwise into 1/2 inch wide strips

Steam sticky rice until tender. Meanwhile, put coconut milk in pan and heat until hot but do not boil. Add sugar and salt and dissolve completely. Once rice is steamed place it in a bowl and add one cup of the warm coconut milk. Stir to blend at let sit for twenty minutes to let flavors incorporate. Serve sticky rice on plate, top with a couple tablespoons of sweetened coconut milk, and a few slices of mango. Enjoy!