Thai Mango Sticky Rice

Serves 4 · 20 min prep · 30 min cook

Ingredients

• 1 cup Thai glutinous (sweet) rice
• 1 3/4 cups full-fat coconut milk, divided
• 1/2 cup plus 2 tablespoons granulated sugar, divided
• 1/2 teaspoon kosher salt
• 2 large ripe Ataulfo or Champagne mangoes
• 1 tablespoon toasted sesame seeds or mung beans
• 1 teaspoon cornstarch
• 1 tablespoon cold water

Instructions

1. 1Rinse the glutinous rice in cool water until the water runs mostly clear, then soak it in fresh water for at least 4 hours or overnight. Drain thoroughly.
2. 2Line a bamboo or metal steamer basket with cheesecloth or a clean kitchen towel. Spread the drained rice in an even layer. Steam over rapidly boiling water for 20 to 25 minutes until the grains are translucent and tender when bitten.
3. 3While the rice steams, warm coconut milk with sugar and the salt in a small saucepan over medium heat, stirring until the sugar dissolves. Do not boil hard. Remove from heat.
4. 4Transfer the hot steamed rice to a large bowl. Pour three-quarters of the sweet coconut milk over the rice and gently fold with a paddle or spatula until every grain is coated. Cover and let the rice absorb the liquid for 20 minutes at room temperature.
5. 5Peel the mangoes and slice the flesh into neat 1/2-inch-thick pieces or fans, discarding the pits. Arrange the mango attractively on serving plates.
6. 6Make the coconut drizzle: in the same saucepan, combine the remaining coconut milk with sugar. Stir the cornstarch with the cold water to make a slurry, then whisk it into the coconut milk. Cook over medium heat, stirring constantly, until the sauce thickens slightly and coats the back of a spoon, about 2 minutes. Cool slightly.
7. 7Scoop a generous mound of the sweet sticky rice onto each plate beside the mango. Spoon the warm coconut sauce generously over the rice.
8. 8Sprinkle toasted sesame seeds or crispy mung beans on top for crunch. Serve immediately while the rice is still slightly warm and the mango is cool and fragrant.