Khao Niao Mamuang (Thai Coconut Sticky Rice With Mango)

Ingredients

Rice

• 1 cups thai sweet sticky rice
• 0.5 full-fat coconut milk
• 0.5 cups sugar
• kosher salt

Coconut Sauce

• 0.5 full-fat coconut milk
• 2 tsp cornstarch
• 2 tbsp sugar
• kosher salt

Garnish

• 2 ataúlfo mangoes
• toasted sesame seeds

Instructions

1. Cover the rice with water by several inches and let it stand at room temperature for 1 hour or up to overnight. Drain the rice.
2. Steam the rice in a lined steamer for about 20 minutes, or until tender.
3. In a small saucepan, bring half of the coconut milk to a simmer, whisk in 1/4 cup plus 2 tablespoons sugar and a large pinch of salt until dissolved.
4. Transfer the cooked rice to a heat‑proof bowl, pour the coconut‑milk mixture over it, stir well, cover, and let stand for about 20 minutes (or up to 2 hours) for the rice to absorb the liquid.
5. In a small bowl, whisk 2 tablespoons of the remaining coconut milk with the cornstarch until smooth.
6. Add the rest of the coconut milk to a saucepan, bring to a simmer, whisk in the slurry, and cook, whisking constantly, until thickened and glossy, about 2–3 minutes.
7. Whisk in the remaining 2 tablespoons sugar and a large pinch of salt until dissolved; keep the coconut sauce warm.
8. To serve, mound the coconut rice onto plates, arrange sliced mango alongside, drizzle the thickened coconut sauce over the rice, and garnish with toasted sesame seeds.