Mango Sticky Rice Easy Thai Dessert

• 1 cup glutinous sweet sticky rice (Thai sweet rice)
• 1 can (13.5 oz) full-fat coconut milk
• 1/3 cup granulated white sugar
• 1/2 tsp kosher salt, divided
• 2 ripe Ataulfo (honey/champagne) mangoes, peeled and sliced
• 1 tbsp toasted sesame seeds or crispy mung beans for garnish

Instructions

1. 1

   Rinse sweet rice in cold water 3-4 times until water runs mostly clear. Soak in cold water for at least 1 hour (or up to 4 hours).

2. 2

   Drain rice and steam in a steamer basket lined with cheesecloth or a fine mesh strainer over boiling water for 20-25 minutes until tender and translucent.

3. 3

   While rice is steaming, bring 1 cup coconut milk, sugar, and 1/4 tsp salt to a gentle simmer in a small saucepan until sugar dissolves. Do not boil hard.

4. 4

   Transfer hot steamed rice to a bowl. Pour the warm sweetened coconut milk over the rice. Stir gently, cover, and let sit for 20 minutes for the rice to absorb all liquid.

5. 5

   In the remaining saucepan, simmer the remaining coconut milk with 1/4 tsp salt and 1/2 tsp cornstarch for 1 minute to make the salted topping sauce.

6. 6

   Scoop warm coconut sticky rice onto plates. Fan ripe sliced mangoes alongside. Drizzle with salted coconut cream and sprinkle with toasted sesame seeds.