Mango sticky rice with coconut cream

• 300 g glutinous ricealso labeled sweet rice or sticky rice
• 1 can full-fat coconut milk400ml can, well shaken
• 75 g granulated sugar
• ½ tsp kosher salt
• 2 large ripe mangoespeeled and sliced
• 1 tbs toasted sesame seedsfor garnish

1. 1

   Rinse the glutinous rice in a fine mesh strainer under cold water, swirling with your hand, until the water runs mostly clear — about 5-6 rinses. Transfer to the 2-liter saucepan, add 350ml of water, and bring to a boil over high heat. Once boiling and you see big bubbles breaking the surface, stir once, cover tightly, reduce heat to the lowest setting, and cook for 15 minutes without lifting the lid.

   Tip: Don't peek! The steam does the work. If your burner runs hot, use a heat diffuser.

2. 2

   While the rice cooks, pour the full-fat coconut milk into the small saucepan. Add the granulated sugar and kosher salt. Warm over medium-low heat, stirring frequently, until the sugar fully dissolves and the mixture is steaming and smooth, about 3-4 minutes. It should taste sweet, salty, and rich. Remove from heat and set aside.

   Tip: Don't boil the coconut milk — it can separate and get grainy.

3. 3

   When the rice is done (grains will look translucent and feel tender-sticky when pressed between your fingers), remove from heat and let it sit covered for 2 minutes. Then pour about two-thirds of the warm coconut cream directly over the rice in the saucepan. Fold gently with a spatula until every grain is coated and glossy. Cover again and let the rice absorb the cream for 5 minutes — it will get plump and luscious.

   Tip: The rice absorbs the cream as it sits, so don't skip this resting step.

4. 4

   Divide the coconut-soaked sticky rice among four plates or shallow bowls. Fan the sliced ripe mangoes alongside. Drizzle the remaining coconut cream generously over the rice and mango. Sprinkle with the toasted sesame seeds.

   Tip: Keeps covered in the fridge for up to 2 days, but the rice firms up — reheat gently in a covered pan with a splash of water or coconut milk to soften it back up. Best enjoyed the day it's made.

• saucepan (2-liter (2-quart))
• fine mesh strainer
• small saucepan (1-liter (1-quart))

Per serving

Nutritional values are estimates only.