Ingredients:

  • 1 cup Sweet Glutinous Rice (White Sticky Rice)
  • Cold Water, for soaking
  • 1 (13.5 fl oz) can Full-Fat Coconut Milk
  • 1/2 cup Granulated Sugar
  • 1/2 teaspoon Fine Sea Salt
  • 2 large Ripe Mangoes (Ataulfo or Honey recommended)
  • 1 teaspoon Toasted Sesame Seeds
  • 2 tablespoons Thick Coconut Cream (reserved sauce)

Instructions:

  1. Rinse the glutinous rice under cold running water until the water runs completely clear. Transfer rice to a bowl, cover with at least 3 inches of cold water, and soak for 4 to 6 hours (or overnight).
  2. Drain the soaked rice thoroughly, shaking off excess water. Place the soaked rice evenly in a steamer basket (lined with cloth, if desired). Steam over rapidly boiling water for 30–35 minutes, or until the grains are tender throughout but slightly chewy.
  3. While the rice is steaming, prepare the coconut cream sauce. In a medium saucepan, combine the coconut milk, sugar, and salt. Heat the mixture over medium-low heat, stirring constantly, until the sugar and salt are completely dissolved. Do not allow the mixture to boil fiercely.
  4. Measure out and reserve 2 tablespoons of the warm coconut sauce for garnish. Keep this reserved portion warm.
  5. Transfer the hot, steamed sticky rice into a clean, heatproof bowl. Immediately pour the remaining coconut sauce over the rice. Gently fold the rice and sauce together using a spatula until the liquid is mostly incorporated.
  6. Cover the bowl and let the rice rest undisturbed for 20–30 minutes to allow the rice to fully absorb the sauce and become creamy and plump.
  7. While the rice rests, prepare the mangoes. Peel the mangoes and slice them lengthwise into neat pieces.
  8. To serve, scoop a portion of the warm sticky rice onto a serving plate. Arrange the mango slices alongside. Drizzle the reserved 2 tablespoons of thick coconut cream over the rice and sprinkle with toasted sesame seeds.