Rose's Coconut Sticky Rice with Mango

COCONUT STICKY RICE WITH MANGO

1 1/4 c. water
1 c. long-grain glutinous rice, soaked overnight, rinsed and drained (i.e. sticky rice)
1 can (14 oz) coconut milk
3/4 c. sugar
1/4 tsp. salt
1 tsp. vanilla extract
1 large mango, peeled and sliced
2 tbsp. sweetened medium coconut, toasted.

Bring water and rice to a boil in a large oven-safe saucepan.  Reduce heat to medium-low and simmer, unvoered, for 9 minutes until liquid is evaporated and small crater have appeared.  Cover and cook in a 33 oF oven for 15 minutes until rice is tender.

Bring next 3 ingredients to a boil ina medium saucepan, stirring constantly.  Reduce heat to medium-low and simmer for 25 minutes until mixture is thick enough to coat back of a spoon.  Remove from heat.

Stir in vanilla.

Transfer rice to a bowl.  Gently stir in half of sauce and let stand for 5 minutes.  Spoon rice mixture into6 dessert dishes.  Arrange mango slices over rice.  Spoon remaining sauce over mango and sprinkle with coconut.