Sticky Rice with Egg Cream and Mango Recipe

Ingredients:

• 1 cup sticky rice
• 1 1/2 cups water
• 1/2 cup coconut milk
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 2 eggs
• 1 ripe mango, peeled and diced

Directions:

1. Rinse the sticky rice in cold water until the water runs clear.
2. In a pot, bring the 1 1/2 cups of water to a boil. Add the rinsed sticky rice to the pot and stir. Cover and simmer for 18-20 minutes or until the water has been absorbed and the rice is cooked through.
3. In another pot, mix the coconut milk, sugar, and salt. In a small bowl, whisk together the 2 eggs and add them to the pot. Cook over medium heat, stirring frequently, until mixture thickens and coats the back of a spoon (around 5 minutes).
4. Divide the cooked sticky rice among four bowls. Spoon the egg cream over the rice and then top each bowl with diced mango. Serve immediately.

Verdict:

This dish is the perfect balance of sweet and creamy with a tropical twist. The sticky rice is the perfect base for the decadent egg cream and the fresh mango adds a burst of flavor to every bite.

Serving Suggestions:

This dish is best served warm or at room temperature. It can be served as a dessert or even a breakfast dish. For added texture, sprinkle some toasted coconut flakes on top. Enjoy!