Burmese Sticky Rice with Mango

Instructions

1. 1Place the 1 cup of sticky rice in a fine-mesh sieve and rinse it under cold running water until the water runs clear. Transfer the rinsed 1 cup of sticky rice to a medium bowl, cover it with at least 5.08 cm (5 cm) of cold water, and let it soak for a minimum of 30 minutes.
2. 2Drain the soaked 1 cup of sticky rice thoroughly. Transfer the drained rice to a steamer basket lined with parchment paper or a clean, damp cloth, then place the basket over a pot of boiling water, ensuring the water does not touch the rice. Cover the steamer and steam over medium-high heat (steam temperature is approximately 121.1°C / 120°C) for 30 to 35 minutes, or until the rice grains are translucent, tender, and sticky.
3. 3In a small saucepan, combine the 1 can of coconut milk, 1/4 cup of sugar, and 1/4 teaspoon of salt. Heat the mixture over low heat (around 76.67°C / 77°C) for 5 to 7 minutes, stirring occasionally, until the 1/4 cup of sugar is completely dissolved and the sauce is warm.
4. 4Immediately transfer the hot, steamed sticky rice to a clean medium bowl. Pour about three-quarters of the warm coconut sauce over the rice and gently fold it in with a spatula until the rice has absorbed most of the sauce and appears glossy. Cover the bowl and let the sticky rice rest for 10 minutes to fully absorb the sauce.
5. 5While the rice rests, peel the 2 medium fresh mangoes, carefully slice the flesh from the pits, and cut the mango flesh into 1.27 cm (1.25 cm) thick slices. In a small dry skillet, toast the 1 tablespoon of sesame seeds over medium-low heat (around 121.1°C / 120°C) for 2 to 3 minutes, stirring constantly, until they are lightly golden and fragrant.
6. 6Divide the sticky rice among 4 serving plates and arrange the sliced mangoes next to the rice on each plate. Drizzle the remaining coconut sauce over the mangoes and rice, then sprinkle each serving with the toasted 1 tablespoon of sesame seeds.

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