Sweet Sticky Rice And Mango


1 1/4 c. sticky rice, glutinous rice, or sweet rice** (Asian market)
1 c. unsweetened coconut milk
1/2 c. brown sugar, packed
1/4 t. salt
1/4 t. rose water (optional)
2 fresh mangoes, seeded, peeled and sliced

Combine rice with enough water (at room temperature) to cover; cover and let rice soak 4 to 24 hours. Drain rice and rinse.

Line a steamer basket with a wet double thickness of 100% cotton cheesecloth. Place steamer basket in saucepan. add just enough water to below the bottom of the steam basket. Spread rice evenly onto cheesecloth in steamer basket. Bring to boiling and reduce heat. Cover and steam about 25 minutes or until rice is shiny and tender. Do not let water completely evaporate; add more hot water if necessary. Transfer rice to a large bowl.

Combine coconut milk, brown sugar and salt in saucepan. Heat over medium heat until hot but not boiling, and sugar is dissolved. Remove from heat. If desired, add rose water. Pour hot milk mixture over rice; stir to combine. Let stand for 30 minutes for flavors to blend.

To serve, spoon warm rice into center of four dessert plates and arrange mango sliced around.

You may also press rice into a mold and unmold onto plates.