Thai Mango Sticky Rice

Step 1

Rinse sticky rice in cold water until water runs clear.

Step 2

Add rice and 1.25 cups water to small pot.

Step 3

Bring to boil over medium-high heat.

Step 4

Reduce heat to low and cover tightly.

Step 5

Simmer until rice is tender and water is absorbed.

Step 6

Remove from heat and let sit covered for 5 minutes.

Step 7

Pour coconut milk into small saucepan.

Step 8

Add sugar and salt to coconut milk.

Step 9

Heat over medium until steaming, stirring gently.

Step 10

Do not boil; remove from heat when small bubbles form at edges.

Step 11

Transfer warm rice to bowl, pour half the sauce over top.

Step 12

Stir gently to combine rice and sauce.

Step 13

Cut mango in half lengthwise around the large pit.

Step 14

Score flesh in a crosshatch pattern without cutting skin.

Step 15

Push skin outward to pop mango cubes forward.

Step 16

Arrange mango on plate next to sticky rice.

Step 17

Drizzle remaining sauce around rice and mango.

Step 18

Sprinkle sesame seeds over top if using.