Mango Sticky Rice (Vegetarian)

Instructions

1. 1

   Rinse the sticky rice under cold water until the water runs mostly clear. Soak the rice in water for at least 4 hours or overnight (best).

2. 2

   Drain the soaked rice and steam it in a steamer basket lined with cheesecloth or a clean kitchen towel for 20–25 minutes, until tender. If you don't have a steamer, cook gently in a small pot with 1 1/4 cups water: bring to a boil, reduce to low, cover tightly, and simmer 15–18 minutes, then rest covered 10 minutes.

3. 3

   While rice cooks, warm 1 cup coconut milk with 1/3 cup sugar and 1/4 tsp salt over low heat, stirring until sugar dissolves. Do not boil.

4. 4

   When rice is done, transfer it to a bowl and immediately pour about 3/4 of the sweetened coconut milk over the rice. Stir gently to combine, cover, and let sit 15–20 minutes so the rice absorbs the coconut flavor and becomes glossy.

5. 5

   For the topping sauce, warm the remaining 1/4 cup coconut milk with a teaspoon of sugar and a pinch of salt until slightly thickened (or mix 1/4 cup coconut milk with a small slurry of cornstarch and heat gently until thick).

6. 6

   To serve, mound sticky rice beside sliced mango on plates. Drizzle with the coconut sauce and, if using, sprinkle roasted sesame seeds or a light drizzle of date syrup or caramel for extra sweetness.

7. 7

   Serve warm or at room temperature.

8. 8

   Rich, creamy coconut rice balanced by bright, juicy mango; sweet but not cloying, with a silky mouthfeel.