Coconut Craze: Coconut Sticky Rice with Mangoes

This recipe is sooo good as a wintry snack or on a cold morning as breakfast.  In fact, I've had it as both this week!  You can find coconut milk in most grocery stores (even Walmart carries it) in the Asian food section.

Coconut Sticky Rice with Mangoes

1 cup sticky rice or Jasmin Rice

1 cup + a bit more hot water

3 tablespoons sugar (or more)

2 pinches salt

1 1/2 cup coconut milk

2 ripe mangoes

In a glass, microwavable container combine rice and hot water.  There should be enough water to completely cover the rice and then some (about one cup + 10% more).  Soak the rice for 10 minutes.  Cover the glass container with a plate and microwave the rice for 3 minutes on high.  Stir the rice and microwave for another 3 minutes.  Repeat until the rice is translucent and the water is all absorbed.  OR you can use a rice cooker, following the manufacturer's instructions.

Meanwhile, in a medium sauce pan, combine coconut milk and sugar.  Stir over medium-low heat until sugar dissolves.  Be careful not to bring the coconut milk to a heavy boil or it may scorch.  Remove from heat.  Add salt and more sugar to taste.

Pour coconut milk over hot rice, reserving about 1/3 of the milk.  The rice will absorb the milk and become kind of porridgey.  Slice mangoes.  Spoon rice into a bowl, top with mangoes and more coconut milk.  Enjoy!