Anita’s Delicious Homemade Mango Sticky Rice

Ingredients

1 cup Japanese sushi rice

2 1/2 cups of coconut milk

2 cup of coconut milk for sauce

4 Tablespoon of granulated white sugar

1/3 teaspoon fresh ginger, grated

1/2 teaspoon corn starch

2 large ripe mangos, sliced

Preparation for Sticky Rice

1. Soak rice in water for about an hour.
2. In a medium saucepan over medium heat, warm 2 1/2 cups coconut milk for about 3-5 minutes. Add rice, stir.
3. When rice starts to boil put the heat in low, add 2 Tablespoons of sugar and stir. Cover saucepan with lid. Let rice cook for about 15-20 minutes or until rice is sticky and water has been absorbed. Set aside.

Preparation for Coconut Sauce

1. Use a medium saucepan and warm the 2 cups of coconut milk at medium heat and add sugar, stir.
2. When it starts to boil, lower heat and add grated ginger and corn starch by constantly whisking until sauce thickened. Pour sauce over cooked warm rice to absorbed. Some chopped mangoes could be incorporated and mix all together.
3. You can use a round mold for the sticky rice to be served with mango slices over the top with some extra slices and coconut sauce on the side. Enjoy!