Thai Mango Sticky Rice Recipe

Instructions

1. In a bowl wash rice well in several changes of cold water until water is clear.
2. Soak rice in cold water to cover overnight.
3. Drain rice well in a sieve.
4. Without touching the water, set sieve over a large deep saucepan of simmering water and steam rice, covered with a kitchen towel and a lid, 30 to 40 minutes, or until tender.
5. Check the water level in the pan occasionally, adding more water if necessary.
6. While rice is cooking, in a small saucepan bring 1 cup coconut milk to a boil with ⅓ cup sugar and salt, stirring until sugar is dissolved, and remove from heat.
7. Keep mixture warm. Transfer cooked rice to a bowl and stir in coconut-milk mixture.
8. Let rice stand, covered, 30 minutes, or until coconut-milk mixture is absorbed.
9. Rice may be prepared up to this point 2 hours ahead and kept covered at room temperature.
10. While rice is standing, in a cleaned small pan slowly boil the remaining coconut milk with the remaining sugar, stirring occasionally for 1 minute.
11. Transfer sauce to a small bowl and chill until cool and thickened slightly.
12. To serve, mold ¼ cup servings of sticky rice on dessert plates.
13. Drizzle desserts with sauce and sprinkle with sesame seeds.
14. Divide mango slices among plates.
15. Serve and enjoy.