Thai Mango Sticky Rice with Coconut Sauce and Fresh Mango Slices

1. 1

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

2. 2

   Drain the soaked rice and steam it in a bamboo or metal steamer lined with cheesecloth for about 20 minutes until tender.

3. 3

   In a saucepan, combine coconut milk, sugar, and salt. Heat until dissolved, then reserve 1/2 cup for drizzling.

4. 4

   Once the rice is cooked, mix it with the remaining coconut milk mixture and let it sit for 15 minutes to absorb flavors.

5. 5

   Peel and slice the mangoes into thin pieces, arranging them beautifully on a plate.

6. 6

   Serve the sticky rice warm, drizzled with reserved coconut sauce, and top with sesame seeds if desired.

Per serving