Thai Mango Sticky Rice

Ingredients:

• 2 tbsp. sticky rice
• 1.5 cups coconut milk
• 1/3 cup sugar
• A pinch of coarse salt
• 2 tsp cornstarch
• 3 large mangoes, peeled and cut into 2.5cm pieces.
• Special equipmentbamboo steamer

Preparation:

1. Soak the rice in 4 cups of water for 8 hours or overnight. Drain.
2. Line a bamboo steamer with a clean kitchen towel or steaming cloth, then pour the soaked rice into it. Place the edges of the towel over the rice and cover the steamer with a lid.
3. Place the steamer in a wok or saucepan of boiling water (the water should not touch the bottom of the steamer) and cook the rice over high heat until tender, 20–30 minutes.
4. Meanwhile, combine coconut milk, sugar, and a pinch of salt in a saucepan and bring to a boil, stirring until the salt and sugar dissolve. Turn off the heat.
5. Place the sticky rice in a bowl. Pour in three-quarters of the coconut milk and stir well until the mixture is smooth. Let the rice sit for 20–30 minutes.
6. Coconut sauceDissolve cornstarch in 1 tablespoon of water, then mix the mixture with the remaining coconut milk. Bring to a boil until the milk thickens, then turn off the heat. Serve the rice with sliced ​​mango and drizzle with coconut sauce.