1cupsushi ricealso call short grain, or sticky rice.
1 1/2cupwater
Instructions
Prepare Sticky Rice
In a sauce pan with a tight fitting lid, add the rice and water. Cover, bring to a boil, then reduce heat to very low simmer for 15 minutes or so. Turn off heat, don't remove the lid! Let the rice rest for at least 10 minutes. Cool to close to room temp before proceeding.
Coconut Sauce
Whisk together the sauce ingredients in a small saucepan. Remember to double the sauce ingredients if using the sticky rice.
Over medium-low heat, bring the mixture to a gentle simmer.
When mixture thickens, remove from heat and set aside.
Prepare your Thai mangoes (see picture). Peel and slice them any way you like!
Serve freshly sliced mango with a drizzle (or slathering) of coconut sauce! Sprinkle with toasted sesame seeds if using!
Notes
nutrition facts do not include rice or double sauce.