This is one of my favorite desserts. It is so simple and easy to make. It can be served at any time of the day.
8 whole ripe mangoes, peeled and sliced
2 cups glutinous rice (sticky rice)
About 4¼ cups water
1 cup thick coconut milk
1/3 cup granulated sugar
¾ tablespoon salt
¾ cup coconut cream/sweet basil seeds for topping
In a electric rice cooker bowl with sticky rice and washed, rinsed the sticky rice until the last rinse is almost cleared and drained well. Add clear water to the washed sticky rice until water is about ¼ inch above the rice level. Transfer to the rice cooker and cooked.
Once the sticky rice is cooked, heat a saucepan with coconut milk, granulated sugar, salt over low heat. Stir until sugar and salt dissolved. Remove from heat and pour over the cooked rice. Stir until well mix and set aside to stand for about 15-18 minutes before serving.
To serve, spoon a bowl of cooked coconut sticky rice on a serving platter/plate on one side and then place the sliced mangoes next to the rice. Top the coconut sticky rice with 2 teaspoons sweet basil seed or coconut cream.