For this very simple Thai dessert, you will need two potentially out-of-the-ordinary ingredients: Coconut milk and glutenous (sweet) rice. I used "lite" coconut milk (on the ethnic isle at Publix) and it turned out well.
Mango Sticky Rice
The few ingredients (plus salt and maybe some white sugar):
1 cup glutenous rice
1 can coconut milk
2 ripe mangoes
Dash of salt
1 TBSP white sugar (I added this since the coconut milk I used was not sweetened)
Soak the rice in water for an hour. Drain the water off. Place rice in a saucepan and add the can of coconut milk and a dash of salt (and sugar, if you are adding it). Boil, then stir. Cover and turn off the heat. Leave the cover on for 30 minutes (no peeking!).
Slice the mangoes and then squeeze the seeds (milk them) over the cooked rice. Stir the juice in. Serve the sticky rice in bowls, topped with slices of ripe mango. Mmmmmmmmm.
This post is linked to Tasty Tuesday, Tuesdays At The Table, Tempt My Tummy Tuesday, and Delicious Dishes.