Mango Sticky Rice

Rinse sticky rice under cold water until water runs clear. In a medium saucepan, combine rinsed rice with 1.75 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes until rice is tender and liquid is absorbed.

While rice cooks, heat canned coconut milk in another saucepan over medium heat. Add 1/3 cup sugar and 1/2 tsp salt, stirring until sugar dissolves. Do not boil; keep at a gentle simmer for 2–3 minutes, then remove from heat.

When rice is cooked, transfer it to a bowl and immediately pour the warm coconut sauce over it. Stir gently to combine, cover, and let sit for 5 minutes to absorb the sauce.

While rice rests, peel and slice each mango lengthwise along the pit. Cut the flesh into thin slices, fanning them on a serving plate.

Mound warm sticky rice next to the mango slices on each serving plate. Drizzle coconut cream over the rice, sprinkle with sesame seeds, and serve warm or at room temperature.