Recipe: Mango with Sticky Rice

MANGO WITH STICKY RICE

1 1/2 cups sticky rice (in international or Asian markets)
1 cup canned coconut milk
2 tablespoons sugar
1/2 teaspoon fine sea salt
3 large, ripe mangos, peeled and cut from pit
2 tablespoons coconut rum (optional)

Place rice in sieve and rinse under cold water until water runs clear. Place rice in bowl, cover with water and let soak for at least 4 hours or up to 12 hours.

Drain rice, place in covered steamer over medium low heat for 50 minutes or until rice is cooked. Transfer rice to bowl and fluff with a fork.

In medium bowl, combine coconut milk, sugar and salt. Stir until sugar dissolves. Add and mix in still-warm cooked rice and let sit 30 minutes.

Cut each piece of mango into lengthwise slices. Mound rice in center of each dessert plate and arrange slices of mango around it. Pour coconut rum, if desired, over rice and serve.

Servings: 6
Source: The Great Mango Book by Allen Susser and Greg Schneider