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Adapted from Hot Sour Salty Sweet by Jeffrey Alford and Naomi Duguid.
The traditional way to steam sticky rice is in a conical steamer basket; other stove top methods can be used. I've included the directions for a microwave, but use the method of your choice.
- 1 1/2 cups sticky rice
- 1 cup unsweetened coconut milk
- 1/2 cup turbinado sugar
- 1/2 teaspoon salt
- 2 mangos, sliced
- 8 mint leaves, optional, for garnish
Put sticky rice in a small bowl and cover with cold water. Let soak overnight, then drain.
Place sticky rice in a microwave safe bowl. Cover with four cups of cold water. Cover bowl with a plate. Microwave rice for 3 minutes, then stir. Continue to microwave and stir in three minute intervals until rice is fluffy and sticky and has absorbed all the water, about 10-12 minutes.
Place coconut milk in a medium saucepan. Turn heat to medium and cook until milk is heated through but not boiling. Add sugar and salt and stir until both are dissolved.
Move rice to a large bowl. Cover with coconut milk and stir until rice begins to absorb liquid. Let rice stand for one hour, stirring occasionally.
To serve, top rice with pieces of mango. Garnish with mint if desired.