Coconut Sticky Rice with Mango

1 cup + 3 Tbsp. water
1 cup sticky rice
1 1/2 cup coconut milk
4 Tbsp. sugar
1 tsp. vanilla (opt.)
pinch of salt
Sliced ripe mango

We use the microwave method because our hankering for coconut sticky rice usually comes on suddenly and we have no patience for the traditional method of steaming rice. So, to start, put the water and rice in a microwaveable dish and cover with lid or plastic wrap. Let soak for at least 10 minutes!!! Then microwave in three-minute intervals on High power, stirring completely after each, until the rice is cooked (about 9 minutes.) Meanwhile, in a small saucepan, heat the rest of the ingredients at a full boil for three minutes, stirring frequently. After the rice is cooked, pour hot coconut milk mixture on top and let seep for about 3 more minutes, if you have the patience. To serve, add sliced mango on top.

There are lots of types of coconut milks out there, and the only way to ensure you get the right type is if you look at the fat content. The higher the fat content per ounce, the better. (Don't worry too much, coconut is a healthier fat like extra virgin olive oil.) Warning: do not get coconut juice because that is literally the juice in the hollow of the coconut. Coconut milk is actually the flesh that has been boiled down and thinned with water.

I hear that you can purchase sticky rice at any Asian market, but when we went to our local Asian market they had no idea what we were asking for under the name "sticky rice". So we ended up buying sushi rice, and it turned out just fine. It's probably the same thing. I hear that it is sometimes called thai sweet rice, too.