Thai Mango Sticky Rice

Name: Thai Mango Sticky Rice
Total time: 50 min
Yield: 4
Ingredients: 1.5 cups Thai glutinous (sticky) rice; 1 1/2 cups coconut milk; 1/2 cup sugar; 1/2 tsp salt; 2 ripe mangoes; 1 tbsp cornstarch; 1 tbsp toasted sesame seeds

Sweet coconut-soaked sticky rice served with ripe mango slices.

Prep: 240 min
Cook: 30 min
Total: 50 min
Active: 20 min
Serves: 4
Difficulty: Easy
Cuisine: thai

Servings4

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Ingredients

1 ½ cups Thai glutinous (sticky) rice
1 ½ cups coconut milk, divided
½ cup sugar, divided
½ tsp salt, divided
2 ripe mangoes, sliced
1 tbsp cornstarch, mixed with 2 tbsp water
1 tbsp toasted sesame seeds, for garnish

Steps

Soak the sticky rice in water for at least 4 hours or overnight, then drain.
Steam the rice in a steamer lined with cheesecloth for about 25 minutes until tender.
While the rice steams, warm 1 cup of the coconut milk with half the sugar and half the salt until dissolved.
Pour the warm coconut mixture over the hot cooked rice, stir gently, and let it sit covered for 15 minutes to absorb.
Simmer the remaining coconut milk, sugar, and salt with the cornstarch slurry until slightly thickened for the topping sauce.
Scoop the sticky rice onto plates and arrange the mango slices alongside.
Drizzle with the coconut sauce and sprinkle with toasted sesame seeds.