Thai Sticky Rice with Mango

This is an absolutely heavenly dessert and easy even for the novice chef. The sweet rice (used to make your glutinous rice flour) is served with a bath of coconut milk sauce topped with fresh mangos. The picture shows a restaurant using black rice instead of white. Black rice is loaded with vitamins and minerals and is sometimes called "Forbidden Rice" in the stores. You can find it in any Asian food store. If you decide to use black rice you will have to find the black glutinous rice which is a little bit harder to find. White sweet glutinous rice is abundant though.

1 cup sweet rice (might be called sticky rice or sweet glutinous rice)
Soak rice in 1 cup water for 1 hour.

- After an hour, add 3/4 cup water and 1/4 cup coconut milk, 1/4 tsp salt and 1 tbsp coconut sugar or agave. Stir rice to mix thoroughly.
- Bring rice to a slow boil then turn heat to medium low. Leave lid open enough to let steam escape.
- Simmer for 20-30 minutes, or until rice appears dry or moisture has been absorbed.
- Remove from heat, place lid on tight and leave to steam for 10 minutes more.

Prepare sauce by mixing together 1 cup coconut milk with 1/4 cup coconut sugar, pinch of salt and 1 tsp vanilla. Place on medium heat for 5 minutes .

- Dissolve 2 tsp cornstarch or arrowroot powder in 2 tsp water and mix. Add to the sauce to thicken on low. When thick remove from heat, do not overcook.

- Test for sweetness, add more agave if desired or add more coconut milk for a creamier taste.

- Slice one mango or thaw one package fresh frozen mango.

- Serve by placing sweet rice in a mound on a dish, top with warm sauce and mango.