1 1/2 cups Thai sticky rice (kao niow) or broken jasmine rice
1 1/2 cups canned coconut milk
3 tablespoons sugar
1/2 teaspoon salt, or more to taste 2 to 4 ripe mangoes, depending on size, peeled, pitted and sliced.
Rinse rice, then soak it in water to cover for at least 1 hour and up to 24. Drain, wrap in cheesecloth and place in a steamer over boiling water. Steam for about 30 minutes, until tender. Set aside to cool for half an hour or so. In a pan, gently warm coconut milk with sugar and salt, just until they are dissolved.
Pour half the coconut milk mixture over the warm sticky rice and stir well to combine. Transfer sweetened rice to individual serving bowls and top with remaining coconut milk. Add mango slices and serve.
Makes 4 servings.
Per serving: 611 calories; 22 g fat (19 g saturated fat; 32 percent calories from fat); 100 g carbohydrates; 0 mg cholesterol; 308 mg sodium; 8 g protein; 7 g fiber.
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