2 mangoes, sliced
2 cups sticky rice (also frequently labeled “glutenous rice” or “sweet rice”)
14 oz coconut milk
1/2 cup light brown sugar
In a medium bowl, cover the rice in warm water. Allow to soak 1 hour. Rinse and drain. Place in a large pot with 2 1/2 cups water. Bring to a boil, then cover and reduce heat. Cook for about 20 minutes or until the rice is tender. Meanwhile, bring the coconut milk, a pinch of salt and the brown sugar to a boil. Reduce heat and continue to cook until it has reduced slighly and is thicker. Place the warm rice into a bowl and pour the hot coconut milk over it. Stir to combine. Allow to sit 30 minutes before serving. Serve with sliced mango.