mango with sticky rice (a.k.a. Kow Neuw Mamuang)
2 Tbsp sugar
1 cup sticky rice
2 pinches salt
1 cup coconut milk
Soak the sticky rice for 10 minutes in warm water in a glass or ceramic microwave-safe bowl. Soaking the rice is very important. The water level should be just above the rice, which comes out to be 1 cup of rice and a little over 1 cup of water (about 10% more). Cover the bowl with a dish and cook in microwave for at full power 3 minutes. Stir the rice around to move the rice from the top to the bottom. You will notice that some of the rice is translucent or cooked and some still has white center or the uncooked portion.
Heat it up again for another 3 minutes. Check and see if it is done. When cooked, all the rice should be translucent. If it needs more cooking, continue to heat it up and checking every 3 minutes or so. How long it takes to cook really depends on your microwave.
Putting it together:
Heat the coconut milk in a pot over medium heat. Stir constantly and let the coconut milk simmer. Hard boiled coconut milk will curdle.
Add sugar and salt. Remove from heat.
Pour 3/4 of the hot coconut milk over the hot sticky rice. Let it sit for 5 minutes. The sticky rice will absorb all the coconut milk. The rice should be a little mushy.
Peel and slice ripe mango. Place sticky rice on a small plate and top with mango. Spoon the coconut milk on top of the mango and sticky rice.
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