Sticky Rice with Mango

So sweet, rich and delicious–try it topped with a sprinkle of sliced almonds!

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Servings

  • 1 ½ cups uncooked sushi rice

  • 2 cups water

  • 2 cups coconut milk, divided

  • 1 cup + 1 Tbsp sugar, divided

  • ¾ tsp salt, divided

  • 1 Tbsp tapioca starch or tapioca flour

  • 3 mangos, peeled and sliced

Instructions

Combine the rice and water in a saucepan; bring to a boil, cover and reduce heat to low. Simmer until water is absorbed, 15-20 minutes. Mix together 1 ½ cups coconut milk, 1 cup sugar and ½ tsp salt in another saucepan. Bring to a boil; remove from heat. Stir the cooked rice into the coconut milk mixture and cover. Allow to cool for 1 hour. Mix together ½ cup coconut milk, 1 Tbsp sugar, ¼ tsp salt and the tapioca starch in a saucepan. Bring to a boil and cook gently for 1 minutes, stirring constantly. Place the sticky rice on a serving dish. Arrange mangoes on top of rice. Pour the sauce over the mangoes and serve.