Sticky Rice and Mango
|Short grain white glutinous rice||14 Ounce, soaked overnight (2 Cups / 440 Gram)|
|Coconut milk||8 Fluid Ounce (1 Cup / 250 Milliliter)|
|Thick coconut cream||6 Tablespoon|
|Mangoes||2 , peeled and sliced|
1. Drain rice, place in a colander and rinse under cold running water until water runs clear.
2. Place rice in a saucepan and pour enough cold water to cover. Cover pan with a tight-fitting lid and and cook over a low heat for 15-20 minutes or until water evaporates.
3. Place rice in a shallow dish and stir with a fork. Combine coconut milk and sugar and stir into rice. Cover and stand for 25 minutes.
4. To serve, spoon rice into serving dishes, top with 1 tablespoon thick coconut cream and serve with mangoes.