Ingredients
- 2 c sweet or gluttonous rice (either long grain or short grain)
- 2 c coconut cream (small can, or can use coconut milk and just take cream off the top. Use milk on bottom to make coconut soup)
- 1 c sugar
- large pinch of salt
- 1 t vanilla
- Mango slices
Preparation
Step 1
Soak rice overnight or for about 4 hrs. drain, rinse and steam over med heat in a steamer for about 15-20 mins. Check if the rice is cooked from the thickest part of the pile.
If a steamer is not available, put soaked sticky rice in a bowl and cover with a dish or cheesecloth. Cook for 3 mins without adding any water. Check if rice is cooked, if not then cook for another 3 minutes and keep checking.
Meanwhile, in a pan, heat coconut milk, add sugar and a pinch of salt. Stir until dissolved. Add vanilla to the sauce and simmer for about 5 mins to let it infuse into the sauce. When the rice is cooked, pour prepared coconut cream over rice. Stir to mix thoroughly. Cover and set aside for 15 mins in a warm place.
Serve with fresh mango slices.