Stitch's Mischievous Mango Sticky Rice Pudding

Directions

1. 1

   Rinse the glutinous rice thoroughly under cold running water until the water runs clear. Drain well.
2. 2

   Combine the rinsed rice and 1 1/2 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all water is absorbed and rice is tender.
3. 3

   While the rice cooks, in another small saucepan, combine 1 cup of coconut milk, sugar, and salt. Heat over medium-low heat, stirring until sugar dissolves. Do not boil.
4. 4

   Once the rice is cooked, immediately stir half of the warm coconut milk mixture into the rice. Cover and let sit for 10 minutes to allow the flavors to meld.
5. 5

   For the mango sauce, combine the remaining 1/2 cup coconut milk in a small saucepan. Bring to a gentle simmer. In a small bowl, whisk together cornstarch and 2 tablespoons water to create a slurry.
6. 6

   Slowly whisk the cornstarch slurry into the simmering coconut milk. Continuously stir until the sauce thickens to a pourable consistency, about 1-2 minutes. Remove from heat.
7. 7

   To serve, scoop a mound of the warm sticky rice onto a plate. Arrange fresh mango slices artfully around the rice.
8. 8

   Drizzle generously with the thickened coconut milk sauce. Garnish with a few fresh mint leaves for a pop of color and freshness. Serve immediately.