Mango Sticky Rice

Ingredients

• Thai sticky (glutinous) rice1 1/2 cups
• full-fat coconut milk1 (14 oz) can
• sugar1/3 cup
• kosher salt3/4 tsp
• cornstarch1 tsp
• ripe Ataulfo (champagne) mangoes2-3, peeled and sliced
• toasted sesame seeds or split mung beans1 tsp

Steps

1. 1

   Soak sticky rice.

   Soak sticky rice in plenty of cool water for at least 4 hours (or overnight). Drain.

2. 2

   Steam the sticky rice.

   Line a steamer basket with cheesecloth or a clean kitchen towel. Spread rice in an even layer. Steam over rapidly boiling water until tender and translucent, 25-30 minutes, flipping halfway.

3. 3

   Warm the coconut sauce.

   Meanwhile, in a small saucepan combine 3/4 cup coconut milk, 1/4 cup sugar, and 1/2 tsp salt. Warm just until sugar dissolves; do not boil. Reserve.

4. 4

   Mix rice with coconut sauce.

   Tip hot rice into a bowl. Pour the warm coconut sauce over and stir gently. Cover and let stand 20 minutes — it should drink up the liquid and become glossy.

5. 5

   Simmer the topping until thickened.

   Make the topping: simmer the remaining coconut milk with the remaining sugar, salt, and cornstarch until just thickened, 2 minutes.

6. 6

   Plate sticky rice with mango and topping.

   Plate sticky rice with mango slices alongside. Spoon over the salty coconut cream and finish with toasted sesame.