Sweet Sticky Rice with Mangoes

1. 1

   Place the rice in a microwave-safe bowl and cover it with several inches of fresh water; let it sit for 30 minutes. Drain off the water so the rice is covered by 1/4 inch of water.

2. 2

   Microwave the covered rice on High until the water is mostly absorbed but the rice is still wet, about 10 minutes; stir, then cook for 4 more minutes until almost dry.

3. 3

   In a bowl, mix 1/2 coconut milk with 1 cup sugar, stirring until the sugar dissolves. Pour this over the rice and stir until the rice is coated. Cover and let the rice stand at room temperature for 20 minutes.

4. 4

   Pour the remaining 1/2 can coconut milk into a saucepan; whisk in the remaining 1 tablespoon sugar, the cornstarch, and the salt until smooth. Bring to a simmer over medium heat, whisking constantly; simmer until thickened, about 2 minutes. Remove from the heat and let cool.

5. 5

   Spoon the rice into individual serving bowls; top each portion with about 2 tablespoons of the coconut sauce and several pieces of mango.

• Calories 281.59 kcal Moderate
• Protein 1.48 g Low Source
• Carbs 67.12 g Moderate
• Total Fat 1.48 g Low Source
• Saturated Fat 1.29 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 19.32 mg Low Source
• Fiber 1.59 g Low Source
• Sugar 50.43 g High
• Added Sugar 0.0 g Low Source
• Calcium 147.59 mg Moderate
• Iron 0.67 mg Low Source
• Potassium 41.37 mg Low Source
• Vitamin A 42.23 mcg_rae Low Source
• Vitamin C 18.25 mg Good Source
• Vitamin D 1.35 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Corn 🌽