Thai Mango and Sticky Rice

Rinse the rice and let it sit in water for 4 hours or more.

Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 10-15 minutes (depending on the amount of rice).

While the rice cooks, mix together 1 1/2 cups coconut milk, 4 tbsp of sugar, and 1/2 teaspoon salt in a saucepan over medium heat; don’t let it boil; once the sugar is melted; remove from heat and set aside.

Once the rice is ready, add 1/2 cup of the coconut sauce. Mix well; cover. Allow to cool for 1 hour.

Make the topping sauce by mixing the leftover coconut sauce (from the main sauce) with the tapioca starch in a saucepan; stir until it’s thickened; remove from heat; set aside.

Slice the mango and assemble the plate, then Enjoy!