Mango Sticky Rice

Now I don’t know if mangos are always 99 cents, but this time they were - so of course they’d come home with me.

But aside from a good smoothie or salsa, I wasn’t really sure what else to do with all that gorgeous fruit, so Mango Sticky Rice it was. 

Though I prefer to use the more non-traditional black rice in my recipe, making it less sticky, but a little more nutty - you know, like me - which just so happens to pair wonderfully with the not-too-sweet coconut glaze.

Hit the whole thing with some flake salt and fresh cracked pepper, and I promise you’ll be singing.

Whee!  

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here’s what you’ll need

• 1 cup black rice

• 1 can coconut milk

• 1/2 cup sugar

• 1 tbsp butter, preferably salted

• 1/2 teaspoon salt

• 2 ripe mangos, diced

• 1 tbsp cornstarch 

• 2 tbsp water

• Maldon sea salt flakes

• fresh cracked pepper

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here’s what you’ll need to do

Cook rice according to package directions.
Once cooked, add butter and set aside.

In a pot over medium heat, combine coconut milk, sugar and salt.
Stir constantly until sugar dissolves.

Pour half the coconut milk into the cooked rice and stir to incorporate.

Create a slurry by mixing cornstarch and water, and add to the second half of your coconut milk in the same pot over medium heat to create a glaze. Set aside.

Place rice on a plate, top with diced mangos and drizzle with coconut glaze.
Sprinkle with flake salt and fresh cracked pepper, and enjoy!