Burmese Sticky Rice with Mango (Nga Pyaw Paung)

Instructions

1. 1Measure the 1 cup of sticky rice into a bowl. Rinse the sticky rice under cold water until the water runs clear, then add the 1 cup of water to the bowl. Let the rice soak for at least 30 minutes.
2. 2Drain the soaked sticky rice. Place the drained rice in a steamer basket or rice cooker. Add 1 cup of water to the rice and cook until the rice is tender and sticky, about 20-30 minutes.
3. 3While the rice is cooking, combine the 1 can of coconut milk, 1/2 cup of sugar, and 1/4 teaspoon of salt in a medium saucepan. Heat this mixture over medium heat, approximately 175°C, stirring constantly.
4. 4Continue to heat the coconut milk mixture, stirring, until the 1/2 cup of sugar has completely dissolved and the sauce has thickened slightly, about 5-7 minutes. Do not let it boil.
5. 5Peel and slice the 2 medium mangoes into bite-sized pieces.
6. 6Once the sticky rice is cooked, fluff it gently with a fork. Divide the sticky rice among four serving bowls.
7. 7Top the sticky rice in each bowl with the sliced 2 medium mangoes. Drizzle generously with the prepared coconut milk sauce. Sprinkle the 1 tablespoon of sesame seeds over the top as a garnish.

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