Mango Sticky Rice – Indian Tadka to a Global Cuisine

Ingredients

1 cup sticky rice/gluttonous rice

1 ½ cups of water

200 ml coconut milk

¼ tsp salt

4-5tbsp brown sugar/Asian palm sugar

2 ripe mangoes

The below is the list of ingredients.

Soak the rice in 1 cup of water for about 30 minutes or up to 4 hours.

Do not drain the rice. Add ½ cup of water, along with ½ cup of coconut milk, salt and stir well.

Bring this mixture to a gentle boil, add 1tbsp brown sugar then partially cover with a lid, leaving some room for the steam to escape.

Reduce the heat to medium-low and let it simmer for 20 minutes or until the coconut-water has been absorbed by the rice.

Turn off the heat, but leave the pot on the burner with the lid on tight.

Allow it to sit for 5-10 minutes.

To make the sauce, warm the remaining coconut milk over medium-low heat for about 5 minutes.

Add the remaining brown sugar, stirring continuously to dissolve.

It should thicken and look like this.

To serve, ball up the warm rice in your hands, and shape them into rectangular or triangular shapes.

Set them onto the serving dish, place diced mango pieces on top, and drizzle with coconut sauce.