Mango sticky rice

Difficulty: 1/5

Time:

Servings: 8

Ingredients:

FOR THE STICKY RICE

• 2 cups brown rice
• 3 cups water
• 500ml coconut milk
• 2 tbsp date sugar
• 1/4 tsp salt

FOR THE COCONUT SAUCE

• 500ml coconut milk
• 7 tbsp date sugar

FOR THE TOPPINGS

• 2 riped mangoes

Instructions:

• In a medium-sized pot, combine the brown rice with the water. Let soak for 30 minutes. Do not discard the water.
• Add the rest of the sticky rice ingredients to the soaked rice. Stir until the sugar has dissolved. Cover, bring the rice to a small boil, and let simmer on the lowest heat until there is still liquid in the pot, but not enough for it to cover the rice. Stir the rice to avoid sticking. Turn off the heat and let the rice finish absorbing the liquid.
• Meanwhile, in a small pot, add the coconut sauce ingredients. Heat up, but do not boil to prevent the fat from splitting with the milk. Adjust the taste for sweetness. As soon as there are bubbles forming as if the sauce is boiling, turn off the heat. Set aside.
• Wash the mangoes and slice them into bite-sized pieces. Set aside.

Serving:

Scoop in some of the sticky rice in the middle of the bowl. Pour some sauce around the rice, and put some mango bites in. Top the rice with a little bit of the coconut sauce.