1 ½ cups uncooked glutinous sticky white rice, rinsed
2 cups coconut milk, divided
1 cup white sugar, or to taste
¾ teaspoon salt, divided
1 tablespoon white sugar, or to taste
1 teaspoon tapioca starch
3 mangos, peeled and sliced
1 tablespoon toasted sesame seeds
Method
Gather all necessary ingredients for the dish.
In a saucepan, mix together rice and water. Bring it to a boil, then cover and reduce the heat to low. Allow it to simmer until all the water is absorbed, which should take about 15 to 20 minutes.
While the rice cooks, combine 1.5 cups of coconut milk, 1 cup of sugar, and a pinch of salt in a separate saucepan. Heat over medium until it reaches a boil, then remove from heat and set aside.
Once the rice is done, stir it into the coconut milk mixture. Cover and let it cool for about an hour so the flavors meld.
To make a drizzle, combine 0.5 cups of coconut milk, 1 tablespoon of sugar, a pinch of salt, and some tapioca starch in another saucepan. Heat until it thickens, stirring continuously.
Transfer the coconut rice to a serving platter and top with sliced mango. Drizzle the thick coconut sauce over the mango and rice.
Finish by sprinkling sesame seeds on top for added texture and flavor.
