This makes a lot. Make only half.

Ingredients

• 2 cups glutinous (sticky) rice, soaked in cold water for at least one hour and drained
• 1 1/4 cups coconut milk, canned or freshly prepared
• A pinch of salt
• 2 Tblsp. of sugar
• 2 large ripe mangoes, peeled and sliced (peaches work too!!)
• 1 Tblsp. of split yellow mung beans, toasted (optional)

Preparation

• In a saucepan bring to a boil: rice, coconut milk, salt, sugar and 1 1/4 cup water. Stir.
• Lower heat and simmer, uncovered, about 8-10 minutes until all the liquid is absorbed. Remove from heat.
• Cover and let stand 5 minutes.
• Transfer rice to a steamer or double saucepan and steam 15-20 minutes over boiling water, until rice is cooked through.
• Mold the cooked rice into individual ramekins or small cups lined with plastic wrap.
• Cool to room temperature.
• At serving time unmold onto a plate and top with mango or even strawberries.

• Sprinkle with toasted mung beans to garnish.