Thai Mango Sticky Rice

The classic Thai dessert known as khao niaow ma muang (mango sticky rice) is served as street food in Thailand and at Thai restaurants throughout the world. This tropical rice pudding is delicious and incredibly easy to make at home. This version of the authentic-tasting Thai dessert is as good, if not better, than what you find in many Thai restaurants.

INGREDIENTS:

* 2 cups water

* 1 ½ cups uncooked short-grain white rice

* 1 ½ cups coconut milk, divided

* 1 cup white sugar

* ¾ teaspoon salt, divided

* 1 tablespoon white sugar

* 1 tablespoon corn starch

* 3 mangos, peeled and sliced

* 3 tablespoons grated coconut

METHOD:

- Combine water and rice in a saucepan. Bring to a boil, and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.

- Now stir in 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt into the cooked rice.

- Cool till the rice reaches a sticky thick porridge like consistency.

- Keep aside and let it cool.

- Make a sauce by combining 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and corn starch; bring to a boil.

- Toast some freshly grated coconut and keep aside.

- Place coconut rice on a serving dish and arrange fresh mangoes around it.

- Pour sauce over mangos and rice.

- Garnish with the toasted coconut.

- Your mango sticky rice is ready!