*Advanced Preparation Required

Ingredients:
1 cup sticky rice (aka ‘glutinous rice’ or ‘sweet rice’)
1 can (15-ounce) coconut milk
2 tablespoons granulated sugar
Pinch of salt
1 ripe mango, peeled and sliced

Directions:

Put the rice in a bowl, and add enough water to cover the rice. Soak for an hour or even overnight.

Add a steamer basket to a 3-quart pot and add just enough water to reach the basket’s bottom (If the holes in your steamer basket are large enough so that the rice will fall through, simply place a sheet of cheesecloth in the basket). Pour the sticky rice into the basket and place on the stove. Turn the heat on to medium-high. The rice should take about 20 minutes of steaming to cook and will become translucent when done (you may also steam the rice in a bamboo rice steamer or rice cooker).

In the meantime, heat the coconut milk in a pot over medium heat. Stir constantly and let the coconut milk simmer. (Don’t let it boil too hard, or the coconut milk will curdle.) Add the sugar and salt. Remove from the heat. Pour 3/4 of the warm milk over the hot sticky rice. Let it sit for 5 minutes. The sticky rice will absorb the coconut milk. The rice should be a little mushy. Spoon the rest of the coconut milk on top of the rice at serving time. Top with mango, and serve.

Yield: 2 servings

Enjoy :D

(Source: The Joy of Vegan Baking: Colleen Patrick-Goudreau, p. 148)