Mango Sticky Rice (No-Fuss Version)

Ingredients

• 1/2 cup Jasmine rice
• 3/4 cup Water
• 1/2 cup Coconut milk
• 2 tbsp Granulated sugar
• 1/8 tsp Salt
• 1 large Mango
• 1 tsp Cornstarch(optional)
• 1 tbsp Water (for cornstarch slurry)(optional)

Instructions

1. 1

   Cook the rice: Rinse jasmine rice until water runs mostly clear. Add rice and 3/4 cup water to a small pot, bring to a boil, then cover and simmer until tender and the water is absorbed, about 10 minutes. Turn off heat and let sit, covered, for 2 minutes.

2. 2

   Make the coconut-sweet sauce: In a small saucepan, combine coconut milk, sugar, and salt. Warm over low heat until the sugar dissolves, about 3 minutes. If you want a thicker drizzle, stir cornstarch with 1 tbsp water, add to the coconut mixture, and simmer 1 minute until slightly thickened.

3. 3

   Finish the rice: Fluff the cooked rice, then fold in the warm coconut-sweet sauce until evenly coated. Cover and rest 2 minutes so the rice absorbs the flavor.

4. 4

   Serve: Spoon warm sticky rice into bowls, top with fresh mango slices, and drizzle with any remaining coconut sauce.