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Put the glutinous rice into the rice cooker. Add 1 cup water. Ensure the rice cover with the water.
Shut the rice cooker and change to cook. After it quits cooking, let it stay on "warm"
Then, at that point, you can begin make the coconut cream sauce. Add the coconut milk into bowl (microwave safe), add sugar, and salt. Microwave it for 2 moment. Take off then blending great until the sugar disintegrates.
Pour 1/2 - 1 cup the coconut milk combination into rice cooker. Mix rapidly to blend. Then, at that point, switch the rice cooker on "cook" once more. At the point when it stops, and the rice is done (I like to keep it warm) .
Presently in a little bowl consolidate he cornstarch and water. Then, at that point, fill coconut milk. Take it to the microwave. Also, microwave like clockwork, eliminate and mix until the combination turns out to be somewhat thick (around 2 minutes).
To serve, move the tacky rice into serving plate or bowl. Strip and cut the mango as you want place the cut mango on the top or side of the rice, then, at that point, pour not many spoonful of the coconut cream sauce over the rice. Appreciate!