- Coconut Sauce:
- 1/2 cup light coconut milk
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- Rice:
- 1 cup black sticky rice
- 1/2 cup water
- 1/4 cup light coconut milk
- 1/4 cup shredded unsweetened coconut, divided
- 2 mangos, sliced into lengthwise strips
- Whisk 1/2 cup coconut milk, sugar, and salt together in a bowl until sugar dissolves and coconut sauce is smooth.
- Combine rice, water, 1/4 cup coconut milk, and 1 tablespoon shredded coconut in a saucepan over medium heat; simmer, stirring frequently, for 10 minutes. Decrease heat to low and cook until rice is sticky and soft, 20 to 25 minutes.
- Pour 1/2 of the coconut sauce over rice; stir and fluff with a fork. Add remaining coconut sauce to rice mixture and stir well. Remove saucepan from heat and let stand until most of the liquid is absorbed, about 15 minutes.
- Cook and stir remaining shredded coconut in a skillet over medium-low heat until lightly toasted, about 5 minutes.
- Ladle about 1/2 cup rice mixture into each serving bowl or plate. Arrange 4 to 5 slices mango on each serving; sprinkle toasted coconut over mango.
04/29/2018
recipepes.com
Purple Sticky Rice with Mango, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
