Sticky Rice and Mango

Ingredients

• •1 1/4 cups raw sticky rice (sweet or glutinous rice)
• •3/4 cup very thick coconut milk for mixing with rice (do not shake the coconut milk can before opening. Spoon out only the thick part that's usually on top)
• •1/4 cup sugar
• •3/4 cup very thick coconut milk for topping the rice (freeze the rest of the coconut milk for later use)
• •1/8 teaspoon salt for topping
• •1/2 tablespoon salt for mixing with rice
• •1/4 teaspoon rice flour
• •6 medium mangoes--peeled and sliced

Directions

1. 1Wash and rinse the sticky rice well. Add enough water to the rice so until the water is about 1/4 inch above the rice surface. Cook rice in an automatic rice cooker or in a bowl in a steamer. Do not open the rice until fully cooked (about 20 to 25 minutes).
2. 2Heat, on low, 3/4 cup of coconut milk in a small saucepan. Add sugar and 1/2 tablespoon salt to the coconut milk and cook until dissolved. Remove from heat and pour into cooked rice. Stir to mix well and set aside to let stand for about 15 minutes.
3. 3Heat the rest of coconut milk and add salt.
4. 4Stir until the salt is dissolved. This makes the topping.
5. 5To serve, place sliced mangoes on a side of a serving disk. Spoon some seasoned sticky rice on the other side.
6. 6Top the rice with 1 or 2 teaspoons of coconut sauce and serve.