Thai Coconut-Mango Sticky Rice
1/2 cup basmati rice or 1/2 cup jasmine rice or 1/2 cup other sweet asian rice
1 (14 ounce) can coconut milk (you can use the light kind if you want, it just makes it a little less rich)
1/2 cup sugar
1 mango, sliced
Rice: Cook rice according to package directions, but substitute coconut milk for half of the water, and add half the sugar.
It should be fairly dry when you finish cooking it, without any liquid visible in the pot.
Sauce: In a medium saucepan, boil the rest of the coconut milk with the second half of the sugar.
Keep this at a full boil until the rice is cooked, or until it reaches a thick, syrupy consistency.
Presentation: Arrange the cooked coconut rice in a bowl or plate with the mango slices in some kind of pretty formation and dribble a bit of the sauce over the whole thing.
* This is the original recipe, as you can see it doesn't make very much. I, 4 times it when I made it for ICB, so it works to double the recipe or even more than double it. I used 2 cups of rice, 1 can of coconut milk, 2 cups water, and 1/2 C. sugar to cook the rice in. I made the sauce with another can of coconut milk and 1/2 C. sugar for the syrup.