Mango Sticky Rice

This cool, creamy, and sweet Thai dessert is a classic. The combination of sticky rice and mangoes is a traditional summer favorite.

Steps

1. Rinse the sticky rice a few times until the water becomes clear. Place the rice in a small bowl, cover with water, and let the bowl sit for 4 hours or overnight. 2. In a small saucepan, combine the coconut milk, water, sugar, and salt. Bring the mixture to a boil over medium heat, stirring until the sugar and salt dissolve. 3. Add the soaked rice to the saucepan and turn the heat to low. Make sure the rice is completely submerged in the liquid. Cover the saucepan and let the rice simmer for 15 minutes, stirring occasionally. 4. Reduce the heat to low. Add the mangoes, stirring gently until the mangoes are just warmed through. Serve warm or chilled.

Ingredients: ½ cup of uncooked sticky rice 3 tablespoons of white sugar 1 cup of canned coconut milk 1/2 cup of water 1 teaspoon of salt 1 cup of peeled and chopped ripe mangoes