Classic Thai Mango Sticky Rice

1.Rinse the glutinous rice under cold water until the water runs clear, then soak it in water for at least 4 hours or overnight.

2.Drain the soaked rice and steam it in a cheesecloth-lined steamer basket over boiling water for 25-30 minutes, or until the grains are tender and translucent. Alternatively, use a rice cooker with the appropriate water ratio for sticky rice.

3.While the rice is steaming, combine 1 cup coconut milk, sugar, and salt in a small saucepan. Heat over medium-low, stirring until the sugar dissolves. Do not let it boil. Remove from heat.

4.Once the rice is cooked, transfer it to a large bowl. Pour the warm coconut milk mixture over the hot rice and gently fold to combine. Cover and let the rice absorb the coconut milk for 20 minutes.

5.Meanwhile, prepare the coconut sauce: In a small saucepan, heat the remaining 1/4 cup coconut milk with a pinch of salt. Stir until slightly thickened, then set aside to cool.

6.Peel and slice the ripe mangoes into thin, even pieces.

7.To serve, place a mound of coconut sticky rice on a plate or banana leaf. Arrange mango slices alongside. Drizzle with the coconut sauce and sprinkle with toasted mung beans or sesame seeds for crunch.

8.Serve immediately, while the rice is still slightly warm and the mango is fresh.