Ingredients:
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Directions:
Rince rice in a colander until the water runs clear; drain well. Place rice in a bowl and add water to cover. Let stand for 12 hours or overnight.
Drain. Spread rice in an even layer in a steamer lined with cheesecloth. Cook, covered, over boiling water for 40 to 45 minutes, or until tender and translucent. Remove from heat and fluff with a spatula.
Rince mangoes and chill them whole. Peel and chop mangoes.
In a saucepan, combine sticky rice and coconut milk and cook on medium heat for 5 minutes, or until thick. Stir in sugar and salt. Reduce heat to low and simmer, covered, for 2 minutes.
Fold in mangoes and serve. |
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