Things have been really busy around here lately and the crafting time has really suffered as a result. But here's a nice treat we made last night to use a mango that we got in our organic box delivery. We didn't really follow the authentic recipe instructions because they called for special long grain thai sticky rice that you were supposed to soak overnight and cook in a bamboo steamer. So if you want to do it the authentic way, you should look up another recipe. But if you want to do it the easy and yummy way, read on! 1 cup short grain sushi rice (which is also a kind of sticky rice) 2 1/2 cups water 1/2 cup coconut milk 3 Tbsp sugar (or honey or maple syrup) 1 or 2 diced mangoes Cook the rice and water in a pot with no lid until almost all the water is absorbed. Remove from heat and stir in the coconut milk. Cover and let sit for 5-7 minutes until the coconut milk is mostly absorbed. Stir in the sugar (we used maple syrup, but you are really supposed to use granulated or cane sugar. But I figure, sweet is sweet). Serve with mangoes.