Mango rice ingredients
2 large, peeled mangoes, sliced
For sticky rice:
250 g is not cooked rice
A cup of canned coconut milk
1/4 cup honey
1/3 teaspoon marine salt
For the sauce:
1/2 cup of canned coconut milk
1 and a half spoonful of honey
A teaspoon and a half cornstarch
Sea salt pinch
To decorate:
Roasted sesame
Coconut chips
How to prepare the tear mango rice
To prepare sticky rice in a large sieve, rinse the rice well under cold water until it becomes clear.
Fill a large amount of cold water, then put the sieve over the pot, so that the rice is immersed in the water, and soak it for at least one hour.
Drain the soaking water and add fresh water to the bowl.
Boil the mixture, then put the sieve with the rice over the amount of boiling water. Make sure that the sieve does not touch water. Cover the sieve with a kitchen towel and a cover and leave it on the steam for 30 to 50 minutes, or until it is tender.
To prepare the sauce, mix one cup of coconut milk, a quarter cup of honey, and a third of a teaspoon of sea salt.
Leave the mixture to a boil, then turn off the heat and add the steamed rice.
Cover the pan, and set it aside for an hour.
To serve, put about a third of a cup of sticky rice on each dish, then arrange the mango slices near the rice, pour some sauce over the rice and sprinkle sesame seeds or coconut chips.