Mango Sticky Rice

Ingredients

• 1 cup sticky rice (also called glutinous rice or sweet rice)
• 1 can (13.5 oz) coconut milk (full-fat, canned)
• ½ cup sugar
• ¼ teaspoon salt
• 1 whole ripe mango (firm but slightly soft to touch)
• 1.25 cups water

Instructions

1. 1

   Rinse the sticky rice in a fine-mesh strainer under cool running water, stirring gently with your fingers for 30 seconds until the water runs nearly clear, to remove excess starch.

2. 2

   Pour 1.25 cups water into a small saucepan, bring it to a boil over high heat until you see large bubbles breaking the surface continuously, about 4 minutes.

3. 3

   Add the rinsed rice to the boiling water, stir once with a wooden spoon, then reduce heat to low.

4. 4

   Cover the saucepan with a lid and simmer for 15 minutes without lifting the lid, until the rice is tender and all the water is absorbed.

5. 5

   While the rice cooks, pour the entire can of coconut milk into a small saucepan over medium heat.

6. 6

   Add 0.5 cup sugar and 0.25 teaspoon salt, then stir constantly until the sugar dissolves and the mixture is steaming gently, about 3 minutes.

7. 7

   Remove from heat and set aside to cool slightly while the rice finishes cooking.

8. 8

   Cut the mango lengthwise from the narrow tip down through the flesh to the flat pit, rotate it 180 degrees, and cut the other side the same way to create two large cheeks.

9. 9

   Lay each mango cheek skin-side down on a cutting board, then use a small knife to cut crosswise lines through the flesh in a diagonal pattern, spacing them about 0.5 inches apart, without cutting through the skin.

10. 10

    Press the back of each cheek upward to pop the cubes outward, then carefully slice the cubes away from the skin using a small knife and transfer them to a small plate.

11. 11

    When the rice is done, transfer it to a medium bowl while still hot, then pour half of the coconut sauce over it and stir gently until fully combined.

12. 12

    Divide the coconut sticky rice between two serving bowls, placing a portion of mango cubes alongside the rice on each bowl.

13. 13

    Drizzle the remaining coconut sauce evenly over the top of each bowl.

Tools you’ll need

• fine-mesh strainer
• small saucepan with lid
• wooden spoon
• medium bowl
• cutting board
• small knife
• two serving bowls

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