Faintly sweet and slightly salty, mangoes and sticky rice is a classic Thai dessert – often served as a special treat at the end of the meal. This beautiful combination of sweet-salty coconut milk and ripe mangoes nourishes the body and satisfies the tastebuds. The sweet-salt flavor is essential to the true and classic flavors of this dish.
Bring 1 ¾ cup water to a boil, and then pour in the germinated brown rice. Turn down the heat to medium-low, cover and cook for 25 to 30 minutes or until the water is full absorbed. Turn off the heat and allow the rice to finish cooking in the residual heat of the pan a further 10 minutes.
While the rice cooks, pour the coconut milk into a saucepan over medium-low heat and gently stir in the into the milk until the sugar and salt fully dissolves.
Separate the coconut milk mixture in two halves, then pour one half of the mixture over the cooked rice.
Portion the rice into individual bowls and then gently spoon the remaining coconut milk mixture over the rice, layering thinly sliced mango over the rice.. Serve warm.