Mango Sticky Rice (Khao Niao Mamuang)

Ingredients

For 4 portions

• 🍚 250g white rice, glutinous
• 🥥 400ml coconut milk, canned
• 🍚 70g sugar
• 🧂 0.75 Tsp salt
• 🌾 1 Tsp corn starch
• 🥭 2 large mango
• 🌰 1 Tsp sesame seeds

Method

1. You need glutinous rice (also sold as sticky or sweet rice) – ordinary rice won't work.
2. Rinse the glutinous rice 3–4 times until the water is almost clear. Cover with plenty of cold water and soak for at least 4 hours or overnight.
3. Drain the rice well. Steam it: line a steamer basket or sieve with a damp clean cloth or baking paper with holes poked in it, spread the rice in an even layer and set over a pan of simmering water (the water mustn't touch the rice). Cover and steam for 20–25 minutes until the grains are translucent, chewy and tender all the way through.
4. While it steams, make the soaking sauce: in a small pan, warm 300 ml of the coconut milk with 50 g of the sugar and ½ tsp of the salt over low heat, stirring until dissolved. Don't let it boil.
5. Tip the hot rice into a bowl, pour over the warm coconut sauce and stir gently. Cover and leave for 20–30 minutes – the rice will soak it all up and turn glossy and rich.
6. Make the topping sauce: whisk the corn starch with 1 tablespoon of the remaining coconut milk until smooth. Heat the rest of the coconut milk with the remaining 20 g sugar and ¼ tsp salt, stir in the corn starch mix and simmer, stirring, for 1–2 minutes until it thickens like cream. Let it cool slightly.
7. Peel the mangoes and cut the cheeks away from the stone, then slice them.
8. To serve, press a portion of rice into a small bowl and turn it out onto a plate (or just spoon it on). Arrange the mango alongside, spoon over the thick coconut sauce and sprinkle with sesame seeds. Serve at room temperature, the same day.