Khao Niew Mamuang (Thai Mango Sticky Rice)

Ingredients

• Sticky rice (2 cups)
• Coconut milk (2 cups)
• Sugar (1 cup)
• Salt (1/2 teaspoon)
• Ripe mangoes (2, peeled and sliced)
• Coconut flakes (1/4 cup, toasted)
• Sesame seeds (2 tablespoons, toasted)

Instructions

1. Begin by soaking the sticky rice in water for a minimum of 4 hours, preferably overnight. This will help the grains become plump and achieve the desired stickiness.
2. Once the rice has been adequately soaked, drain it and proceed to steam it for about 20-25 minutes. The rice should be fully cooked and sticky.
3. While the rice is steaming, heat the coconut milk, sugar, and salt in a saucepan over medium heat. Stir until the sugar has completely dissolved in the coconut milk. This mixture forms the flavorful coconut sauce.
4. After the rice is cooked, transfer it to a bowl and pour half of the coconut sauce over it. Mix well, ensuring every grain is coated. Let it sit for about 10 minutes to allow the rice to absorb the flavors.
5. To serve, arrange the sliced mangoes on a plate. Place a portion of the sticky rice next to the mangoes and generously drizzle some more coconut sauce over the rice.
6. The final touch involves sprinkling toasted sesame seeds and coconut flakes on top for added crunch and a beautiful garnish.
7. Enjoy your Khao Niew Mamuang warm or at room temperature, as per your preference.