Mango Sticky Rice with Coconut Cream

Ingredients

• 1.5 cups glutinous (sticky) rice, soaked in water for 4–8 hours
• 1 can (13.5 oz) full-fat coconut milk, divided
• 1/3 cup granulated sugar
• 1/2 tsp salt, divided
• 2 ripe Ataulfo (Champagne) mangoes, peeled and sliced
• 1 tbsp cornstarch
• 1 tbsp water
• 2 tbsp toasted sesame seeds, for garnish
• 4 fresh mint sprigs, for garnish

Instructions

1. 1

   Drain the soaked rice. Line a bamboo steamer (or a colander set over a pot) with cheesecloth. Add rice in an even layer.

2. 2

   Steam over boiling water for 25–30 minutes until the grains are translucent, tender, and cooked through.

3. 3

   While rice steams, warm 3/4 of the coconut milk with the sugar and 1/4 tsp salt in a saucepan over medium heat, stirring until dissolved. Remove from heat.

4. 4

   Transfer hot cooked rice to a large bowl. Immediately pour the warm sweetened coconut milk over the rice. Stir gently to coat. Cover with plastic wrap and let absorb for 20 minutes.

5. 5

   Make the coconut cream sauce: in a small saucepan, heat remaining coconut milk with 1 tbsp sugar and 1/4 tsp salt. Mix cornstarch with water and stir into the sauce. Simmer 2 minutes until slightly thickened.

6. 6

   Mold portions of sticky rice using a cup or ramekin and unmold onto serving plates.

7. 7

   Arrange mango slices alongside the rice. Drizzle coconut cream sauce over the rice.

8. 8

   Garnish with toasted sesame seeds and a sprig of mint. Serve at room temperature.