Coconut Mango Sticky Rice

Serves 4 · 40 min prep · 30 min cook

Ingredients

• 1 cup sweet (glutinous) rice
• 1 1/4 cups, divided full-fat coconut milk
• 1/3 cup plus 1 tbsp granulated sugar
• 1/2 tsp fine sea salt
• 2 large ripe mangoes
• 1 tbsp toasted sesame seeds or chopped peanuts
• optional garnish fresh mint leaves

Instructions

1. 1Rinse sweet rice in a fine-mesh strainer under cold water until the water runs mostly clear, then soak the rice in fresh water for at least 30 minutes (or up to 4 hours); drain well.
2. 2Place the drained rice in a steamer basket lined with cheesecloth or a clean kitchen towel set over boiling water. Cover and steam over medium heat for 20–25 minutes until the grains are translucent and tender, flipping the rice halfway through.
3. 3While the rice steams, warm coconut milk with sugar and salt in a small saucepan over medium-low heat, stirring until the sugar dissolves; do not boil. Remove from heat.
4. 4Transfer the hot steamed rice to a bowl and pour three-quarters of the warm sweetened coconut milk over it. Stir gently, cover, and let the rice absorb the liquid for 15–20 minutes; it should become glossy and sticky.
5. 5In the same saucepan combine the remaining coconut milk with sugar and salt; simmer 2–3 minutes until slightly thickened into a pourable sauce.
6. 6Peel the ripe mangoes and slice the flesh into thin strips or cubes, discarding the pits.
7. 7Divide the sticky rice among four shallow bowls, arrange mango slices alongside or on top, and drizzle generously with the warm coconut sauce.
8. 8Sprinkle with toasted sesame seeds or chopped peanuts and a few mint leaves if using. Serve immediately while the rice is still slightly warm and the mango is cool and juicy.