- Rinse rice under cold running water until water is clear. In medium saucepan bring water to a boil. Stir in rice and cook covered over low heat until water is absorbed and rice is tender, about 40 minutes. Do not remove lid or stir while rice is cooking. Let stand, covered, for 5 minutes. Do not shake canned coconut milk. Spoon the thick cream from the top of the coconut milk into a measuring cup and add enough of the milk to the thick cream to measure 1/2 cup (reserve remaining milk for other use). To serve as a dessert, spoon rice into individual serving bowls and drizzle each with the coconut cream dividing evenly. Top with mango slices.
- 1 cup Zursun purple sticky rice
- 2 cups water
- 1 can (13.5 ounces) coconut milk
- 1 ripe mango, peeled, pitted and sliced