By popular request, here is my recipe for our new favorite desert, Mango Sweet Sticky Rice…

INGREDIENTS
• Thai Jasmine Rice (1 cup)
• Coconut Milk (1 can)
• 1 large Mango
• Sugar (1/4 cup)
• Brown Sugar
• Vanilla Extract
• Coconut Extract
• Almond Extract
• Salt
• Cornstarch

I use Thai Jasmine rice because it has a better flavor than standard white rice.

Soak 1 cup of rice in 1 cup of water for 30 minutes to 1 hour. Rinse in wire mesh strainer.

In medium pot add rice, 1 3/4 cup water, 1/4 can of coconut milk, 1 tbsp. brown sugar, 1 tsp. vanilla extract, 1/2 tsp. coconut extract, 1/4 tsp. salt. Bring to gentle boil over medium heat.

After it boils, lower heat (2-3 on the dial) and mostly cover (leave an opening for steam to escape). Let cook 15-20 minutes. Afterward, cover completely and remove from heat.

In a second smaller pot, mix the rest of the coconut milk, 1/4 cup sugar, 1 tsp. vanilla extract, 1/2 tsp. coconut extract, 1/2 tsp. almond extract, pinch of salt. Cook over medium heat for 5 minutes, stirring constantly. Add a bit of cornstarch dissolved in water to thicken. Lower heat as it thickens.

At some point in this process, slice a large mango. Place rice on a plate (you can shape it because it’s sticky), decorate with mango slices, and cover with sauce. Garnish with fresh mint leaves. I also add a decorative splash of Agave Nectar.

Serves 4-6 people.