Sticky Rice With Mango-Coconut Sauce

• 2 cups uncooked sweet rice
• 2 medium mangoes
• 1 can (13.66 ounces) coconut milk
• 1/2 cup packed light brown sugar
• 1/4 teaspoon salt

1. Rinse rice and place in a 3-qt. microwave-safe dish. Cover with water; let stand 1 hour.
2. Drain rice and return to dish; add 2 cups water. Microwave, covered, on high for 8-12 minutes or until rice is tender, stirring every 3 minutes. Let stand 10 minutes.
3. Meanwhile, peel and thinly slice 1/2 of a mango; reserve for serving. Peel and coarsely chop remaining mangoes.
4. In a large saucepan, combine coconut milk, brown sugar and salt; cook and stir until heated through and brown sugar is dissolved. Remove from heat; stir in chopped mangoes. Cool slightly.
5. Process mango mixture in batches in a blender until smooth. To serve, place warm or room temperature rice in serving dishes. Spoon sauce over rice; top with sliced mango.

sweet rice, mangoes, coconut milk, brown sugar, salt

Taken from www.tasteofhome.com/recipes/sticky-rice-with-mango-coconut-sauce/ (may not work)