Mango Sticky Rice (Khao Niao Mamuang)

Ingredients

• 1 cup Sweet Sticky Rice
• 1.5 cans (13.5 oz) Coconut Milk
• 1/2 cup Sugar
• 1/4 tsp Salt
• 2 large Ripe Mango
• 1 tbsp Sesame Seeds (optional)

Instructions

1. 1Rinse the 1 cup of sweet sticky rice under cool running water until the water runs clear. Place the rinsed rice in a bowl and cover it with cool water. Let it soak for at least 2 hours, or preferably overnight.
2. 2Drain the soaked 1 cup of sweet sticky rice very well. Transfer the drained rice to a steamer basket lined with cheesecloth or parchment paper. Steam the rice over simmering water for 20-25 minutes, or until the rice is tender and sticky to the touch. The steam should be visibly rising from the rice.
3. 3While the rice is steaming, combine 1 can (13.5 oz) of coconut milk, 1/2 cup of sugar, and 1/4 tsp of salt in a medium saucepan. Heat this mixture over medium heat, stirring constantly, until the 1/2 cup of sugar is completely dissolved. Once dissolved, reduce the heat to low and let it simmer gently for 5 minutes, stirring occasionally. Do not let it boil.
4. 4Once the 1 cup of sweet sticky rice is cooked, carefully transfer the hot, steamed rice into a large bowl. Pour the warm coconut milk mixture from the saucepan over the hot rice. Gently stir to combine, ensuring all the rice is coated with the coconut milk mixture. Let it sit for at least 10 minutes to allow the rice to absorb the liquid.
5. 5While the rice is absorbing the coconut milk, prepare the 2 large ripe mangoes. Peel the mangoes and carefully slice the flesh away from the pit. Cut the mango flesh into bite-sized pieces, about 1/2-inch thick.
6. 6To serve, spoon the sweet sticky rice onto individual plates or into bowls. Arrange the sliced 2 large ripe mangoes alongside the sticky rice. If you have any remaining coconut milk from the 1.5 cans (13.5 oz) that wasn't used in step 3, you can warm it slightly and drizzle it over the rice and mango. Sprinkle with the 1 tbsp of sesame seeds, if using.

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