Mango Sticky Rice

Ingredients

• 200 g sweet sticky rice, glutinous rice
• 400 ml coconut milk, full-fat
• 75 g palm sugar, or to taste
• 5 ml salt
• 2 ripe Ataulfo or Nam Doc Mai mangoes, peeled, pitted, sliced lengthwise
• 30 ml vegetable oil
• 2 tablespoons sesame seeds, white, toasted

Method

1. 1
   Rinse sticky rice under cold water until water runs clear; drain.
2. 2
   Cook rice in rice cooker or pot with 240 ml water until just tender and grains are sticky, 15–18 minutes; let rest 5 minutes covered.
3. 3
   While rice cooks, combine coconut milk, palm sugar, and salt in small saucepan over medium heat; warm gently, stirring until sugar dissolves, 3 minutes; do not boil.
4. 4
   Transfer hot rice to bowl; pour half the coconut syrup over rice; fold gently with rubber spatula until evenly absorbed, 2–3 minutes.
5. 5
   Arrange mango slices on serving plate; mound warm coconut rice alongside.
6. 6
   Drizzle remaining warm coconut syrup over rice and mango; sprinkle with toasted sesame seeds; serve warm or at room temperature.