Mango Sticky Rice (Khao Niao Mamuang)

Method

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1. 1Rinse the rice 3-4 times until the water runs clear, then soak in plenty of water for at least 4 hours or overnight. The soaked grains should crush easily between your fingers; skip this and the rice won't steam properly.
2. 2Drain the rice and spread it on a damp cheesecloth in a steamer basket or metal colander. Set it over a pot of boiling water and cover, making sure the water doesn't touch the rice.
3. 3Steam for 20-25 minutes, flipping the rice over in the cloth halfway through. The grains should be translucent, glossy and pleasantly chewy.
4. 4While the rice steams, warm 300 ml coconut milk with the sugar and 1/2 tsp salt in a small pan over low heat until the sugar dissolves; don't let it boil.
5. 5Transfer the hot rice to a bowl, pour the hot sauce over it and stir. Cover and leave for 20-30 minutes; the rice will absorb the sauce and turn glossy and creamy.
6. 6Heat the remaining 100 ml coconut milk with a pinch of salt. Mix the starch with 1 tbsp water, stir it in and cook for 1-2 minutes until slightly thickened and coating the back of a spoon.
7. 7Peel the mangoes and slice the cheeks off either side of the stone. Plate the rice with the mango, drizzle the thick sauce over the rice, sprinkle with sesame and serve warm or at room temperature.