Mango Sticky Rice

Instructions

1. 1

   Soak glutinous rice in cold water for at least 4 hours (or overnight). Drain well. The soaking hydrates the hard grains so they steam evenly without becoming gummy.

2. 2

   Drain soaked rice. Line a steamer basket with cheesecloth or banana leaf. Spread rice in an even layer. Steam over boiling water for 25–30 minutes until the rice is translucent and fully cooked — it should be tender and sticky but not mushy or wet. A grain squeezed between fingers should be completely soft.

3. 3

   While rice steams, warm coconut milk, sugar, and salt in a saucepan over low heat, stirring until sugar completely dissolves — do not boil. Reserve 3 tablespoons of this sweetened coconut milk for topping.

4. 4

   Immediately transfer hot cooked rice to a large bowl. Pour most of the warm sweetened coconut milk over the rice. Fold gently to combine, cover with plastic wrap, and rest 20 minutes — the rice will absorb the coconut milk and become creamy and fragrant.

5. 5

   Serve a mound of coconut rice alongside sliced fresh mango. Drizzle the reserved coconut milk over the rice and sprinkle with toasted sesame seeds or crispy mung beans.