Ingredients:
1 cup Thai sticky rice
14 oz can coconut milk, divided
1/4 cup (50 g) sugar
1/4 tsp plus 1/8 tsp table salt, divided
1/2 tsp cornstarch
3 very ripe honey mangos, peeled, pitted and sliced crosswise into 1/2″ thick slices
Toasted Mung Beans or Sesame Seeds
Instructions:
Rinse rice well in a strainer under cold water until water runs clear. Place rinsed rice in a heatproof bowl and cover with cold water. Let sit for 1 hour or up to 24 hours before using. Drain well and rinse out bowl that your rice was soaking in.
Bring 4 cups water to a boil in a 14″ flat bottomed wok. Line a steamer basket with a clean damp dish towel. Transfer rice to the center of the towel and pat rice into an even layer. Fold the overhanging towel over the rice to form a bundle and cover with the steamer lid. Set the steamer in the wok and reduce heat to a simmer, making sure to still see faint wisps of steam coming out of the steamer basket. Steam until translucent, tender but still chewy, about 20-25 minutes. Check by tasting rice at the center of the pile.
While rice is steaming, combine 1 cup coconut milk, sugar, and 1/4 tsp salt in a saucepan on medium heat. Cook until sugar dissolves, stirring frequently. Remove from heat and keep warm.
Transfer rice to the clean bowl and quickly pour in the coconut milk mixture on top. Stir gently to combine and cover, letting sit until absorbed, about 15 minutes.
Rinse saucepan and add remaining coconut milk, 1/8 tsp salt and bring to a simmer on medium heat. Combine 1 tsp water and cornstarch in a bowl, stirring until cornstarch is dissolved. Stir the cornstarch mixture into the coconut milk and cook until thickened, about 1-2 minutes. Remove from heat and set aside.
Serve coconut rice on a plate with 1/2 a sliced mango. Spoon sauce over rice and top with mung beans or sesame seeds.
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