Sticky Rice with Coconut Sauce and Mango

This Thai dessert is so addictive!

It is absolutely one of my favorite desserts with Asian food. 

The combination of the sticky sweet rice and the sweetened coconut milk, 

plus the tang of the mangoes is a perfect combination.

I personally love sticky rice so much, the texture and chewiness is addictive.  

Most people would be pleasantly surprised that such a simple dessert

could be so satisfying.

As Always,

ENJOY!

3 cups sweet rice

1 can coconut milk

1/4 cup sugar

1-2 mangoes, cut into wedges

      Add the sweet rice to a large bowl.  Cover with at least 6 cups of water.  Soak for 4-6 hours.

       If I am serving this dessert for dinner, I start the rice soaking right after lunch.

   Open a can a coconut milk and add to a small sauce pan with the sugar.  Cook over medium heat until the sauce thickens, about 1/2 hour.  Stir occasionally so the milk does not stick to the bottom of the pot.  Cover and let cool on stove.  This can easily be made a day ahead and reheated when ready to serve.

    Cut the mangoes into pretty wedges.  This can be prepared a day ahead as well.  Store in a plastic container in the refrigerator. Set out a few hours before serving to allow to come to room temp.

   Drain off soaking water, and put plumped wet rice into cone shaped bamboo basket(found at Thai markets) over pot of boiling water so it can steam.  Steam for 45 minutes, turning the rice at least once during the cooking.

   To serve, place a mound of rice in the middle of a small bowl, pour over 1-2 Tbsps. of the coconut

milk and add some mango wedges on the side.