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2 CUPS SWEET RICE
1 CUP SUGAR
½ CAN 13.5 FL OZ COCONUT MILK
2 RIPE MANGOES

CREAM SAUCE

½ CAN 13.5 FL. OZ COCONUT MILK
1 TABLESPOON SUGAR
½ TSP. SALT
½ TSP. CORNSTARCH

For the SWEET RICE:

Rinse rice. Soak in water for 30 minutes. Drain some of the water, leave 1/4 inch of water remaining on top of rice. Cover container and microwave on high for 10 minutes (Note: Cooking times may vary. High by our standards means that it takes approximately 3 minutes to boil a cup of water. Adjust your cooking time accordingly). Mix rice after 10 minutes and return to microwave for an additional 4 minutes.

Mix sugar and 1/2 can coconut milk and stir until sugar dissolves. Pour this sauce over the rice and coat completely. Cover, and let stand for 20 minutes and serve at room temperature.

Slice mangos into bite size pieces and serve with sweet rice

For the CREAM SAUCE (on top of rice):

Mix sugar and remaining 1/2 can coconut milk and stir until sugar dissolves. Add salt and cornstarch and put all ingredients in a saucepan. Stir well. Cook over low heat and stir constantly until just boiling, then turn off heat. Let cool.