Mango Sticky Rice: 3 Amazing Secrets

Rinse Thai sticky rice until water runs clear. Soak for at least 4 hours, or overnight. Drain and steam for 25-30 minutes until translucent and tender.

While rice steams, combine 1 ½ cups coconut milk, sugar, and salt in a saucepan. Heat gently until sugar dissolves. Do not boil. Set aside ¼ cup for drizzling.

Place hot, steamed sticky rice in a bowl. Pour warm coconut sauce over it, folding gently. Let sit covered for 20-30 minutes.

For thickened topping (optional): Whisk ¼ cup coconut milk, a pinch of salt, and cornstarch in a saucepan. Simmer until slightly thickened.

Assemble by shaping sticky rice on a plate, adding mango slices. Drizzle with reserved coconut sauce or topping. Garnish with sesame seeds or mung beans if desired.