Thai Mango Sticky Rice

Ingredients

Ripe mangoes, 2 nos.

Thai glutinous rice, 1 ½ cups

Water, 2 cups

Coconut milk, 250 ml

Sugar, ½ cup

Salt, ½ tsp

For Coconut sauce

Coconut milk, 150 ml

Salt, ½ tsp

Sugar, 1 ½ tbs

Corn flour, 1 ½ tsp

Preparation

• Wash rice until water runs clear and soak for 2 hours.
• Cook the soaked rice in two cups of water in a saucepan (do not use a pressure cooker), stirring occasionally.
• Meanwhile boil 250 ml coconut milk in a saucepan and add ½ cup of sugar and ½ tsp of salt.
• Stir continuously until the sugar melts completely and comes to a boil.
• Once the rice is ready and the water is completely evaporated, add the prepared coconut milk to the cooked rice and mix well.
• Cover the rice and set aside for the rice to absorb the coconut milk entirely.
• For the sauce, take 150 ml coconut milk in a saucepan and add 1 ½ tablespoons of sugar, and salt. Mix well. 
• Add corn flour and mix again. 
• Boil the coconut milk and stir continuously until it turns into a thick sauce.

Serve the rice with mango pieces and sauce.

Enjoy your sticky mango rice! Please comment and share. Thank you