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Mango Sticky Rice

Name: Mango Sticky Rice
Total time: 5 h
Yield: 4 servings
Ingredients: 1½ cups Glutinous (sticky) rice, rinsed and soaked at least 4 hours; 13½ fl oz Coconut milk (canned), one can, divided; ½ cup Granulated sugar; ¾ tsp Table salt; 1 tsp Cornstarch, for the topping sauce; 2 Mango, ripe, peeled and sliced; 1 tsp Sesame seeds, toasted, for garnish (optional)

5 hrServes 4$20.79

Soaked glutinous rice is steamed until tender, then soaked in warm sweetened coconut milk and served with slices of ripe mango and a spoonful of lightly salted coconut sauce (khao niao mamuang).

Ingredients

1½ cupsGlutinous (sticky) ricerinsed and soaked at least 4 hoursBuy 1 bag
13½ fl ozCoconut milk (canned)one can, dividedBuy 1 can
½ cupGranulated sugarBuy 1 bag
¾ tspTable saltBuy 1 canister
1 tspCornstarchfor the topping sauceBuy 1 box
2Mangoripe, peeled and sliced
1 tspSesame seeds (optional)toasted, for garnishBuy 1 jar

Method

Drain the soaked rice and steam it in a cloth-lined steamer until tender and translucent, about 25 minutes.
Meanwhile, warm 1 cup of the coconut milk with the sugar and 1/2 tsp salt until the sugar dissolves; do not boil.
Stir the hot rice into the sweetened coconut milk, cover, and let it absorb for 20 minutes.
Simmer the remaining coconut milk with the remaining salt and the cornstarch mixed with 1 tbsp water until slightly thickened.
Serve the rice with sliced mango, spoon over the salted coconut sauce, and sprinkle with sesame seeds if using.