I need to rinse my rice so I will rinse it 2 times and soak the rice with 1 cup of water for 15-20 minutes.
Add ½ cup of water, and 200 ml of coconut milk to the pot. Add 2 tablespoon of palm jaggery and salt. Stir and bring to a gentle boil.
Let the pot simmer on low heat. Cover the pot but keep a slight opening and keep an eye on the pot. Stir occasionally to avoid scorching at the bottom.
Simmer for about 20-30 minutes or till the rice absorbs the liquids.
I added ½ cup more water to make the rice softer.
Switch off the rice cover with a tightly fitting lid and leave the pot on the burner for 5-10 minutes.
Cover the rice with the lid and set it aside for an hour undisturbed.
Cut the mangoes:
Meanwhile, let us cut the mangoes. You will need to peel the mango. A ripe mango is easy to peel nick the skin and pull the skin off. Cut into slices the seed will prevent you from making a mistake. Discard the seed. Cut into bite-sized pieces or slice the mango. Set aside.
Make the Sweetened Coconut Sauce:
Mix together ½ cup of coconut milk and 1 tablespoon of palm jaggery in a saucepan. Make a smooth lump-free mixture. Check for sweetness.
Since I did not much care for the colour of the sauce I added 200 ml more coconut milk and some sugar. This is totally an optional step but since I eat with my eyes first I wanted my sauce a little lighter.
On low flame, warm the sauce. Stir the sauce so that it doesn't curdle or scorch.
Now, we are all set to serve.
How to serve:
Serve Mango sticky rice can be warm or cold.
Scoop the rice onto four plates. More servings will mean smaller portions.
Arrange the mango slices on the rice or on the side.
Since I did not much care for the colour of the coconut sauce I added 200 ml more coconut milk and some sugar. This is totally an optional step but since I eat with my eyes first I wanted my sauce a little lighter.