Mango Sticky Rice (Khao Niew Mamuang)

Ingredients

• 3/4 cup Jasmine rice (short-grain), uncooked
• 1 cup Water
• 1 cup Coconut milk
• 3 tbsp Granulated sugar
• 1/4 tsp Fine salt
• 1 large Ripe mango
• 1 tbsp Glutinous rice flour (optional, for thicker sauce)(optional)
• 1 tsp Lime juice(optional)

Instructions

1. 1

   Rinse the jasmine rice until the water runs mostly clear. Cook the rice with 1 cup water until tender (about 15–20 minutes).

2. 2

   While the rice cooks, combine coconut milk, sugar, and salt in a small saucepan. Simmer gently for 3–5 minutes, stirring, until the sugar dissolves. If using glutinous rice flour, whisk it into 1–2 tbsp of the coconut milk first, then stir into the sauce and simmer until slightly thickened. Stir in lime juice if using.

3. 3

   When the rice is done, fluff it and stir in about 3/4 of the coconut sauce. Rest 5 minutes so the rice absorbs the flavor.

4. 4

   Slice the mango. Serve the coconut rice topped with mango and drizzle with the remaining coconut sauce.