Sticky Coconut Rice with Mangoes
1 c. uncooked soft Jasmine rice
½ tsp. salt
1 can coconut milk
2/3 c. sugar
Cover rice with cold water and rinse. Repeat until water runs clear, about 3 times and drain. In a medium saucepan bring 1 ¾ cups of water to a boil. Add the rice and stir briefly. Reduce heat to a low simmer and cover. Cook for 20-25 minutes or until the water is absorbed.
In a saucepan, combine coconut milk, sugar and salt. Boil for 3 minutes, stirring frequently. Remove from heat. Pour the boiled coconut milk into the cooked rice. Stir well.
Cover top of rice directly with wax paper or aluminum foil. Let rest for 30 minutes at room temperature.
Peel the mango and cut into slices or squares. Spoon the rice or scoop with an ice cream server onto a serving platter and decorate with mango slices.