Thai Coconut Sticky Rice with Mango

Ingredients

• 1 cup Thai sweet sticky rice
• 1 can full-fat coconut milk, blended well to incorporate fat, divided
• 1/2 cup sugar, divided
• Kosher salt
• 2 teaspoons cornstarch
• 2 Ataúlfo mangoes, peeled, pitted, and sliced
• Toasted sesame seeds, for garnish

Directions

1. Place the rice in a large bowl and add enough water to cover it by several inches. Leave it at room temperature for 1 hour, or as long as overnight, then drain it well.
2. Set up your steamer and line it with cheesecloth or a clean kitchen towel. Spread the rice inside in a flat, even layer. Put the steamer over high heat, bring the water underneath to a boil, then cover and steam until the rice is tender, about 20 minutes.
3. While the rice cooks, pour half the coconut milk into a small saucepan and warm it over medium heat, stirring often, until it simmers. Add 1/4 cup plus 2 tablespoons sugar along with a generous pinch of salt, and whisk until everything has melted into the coconut milk. You’re looking for a balance that tastes both sweet and lightly salty.
4. Scoop the hot rice into a large heatproof bowl and add the coconut milk mixture. It may seem like more liquid than the rice can handle, but go with it. Stir thoroughly, cover the bowl with plastic, and leave it until the rice has taken in the liquid, about 20 minutes. It can sit at room temperature for up to 2 hours.
5. While the rice rests, wash the saucepan and pour in the remaining coconut milk. Warm it over medium heat, stirring frequently, until it reaches a simmer. In a small bowl, mix the cornstarch with a couple teaspoons of the hot coconut milk to make a smooth slurry. Whisk that slurry back into the saucepan and simmer until the coconut cream thickens, about 3 minutes. Add the remaining 2 tablespoons sugar and another generous pinch of salt, whisking until dissolved. Keep the coconut cream warm.
6. To serve, spoon the coconut rice onto plates and place the mango slices alongside. Spoon the warm coconut cream over the rice, sprinkle with toasted sesame seeds, and serve right away.