Thailand’s beloved mango sticky rice (khao niew mamuang) is made by sweetening sticky rice with coconut milk and serving it with slices of ripe mango. The contrast between warm rice and cool mango is the dessert’s signature.
Drain the rice and steam it over medium heat for 20–25 minutes, until soft and sticky.
Warm the coconut milk, sugar, and salt over low heat, stirring. Do not let it boil.
Mix most of the cooked rice with the sauce and let it absorb for 10 minutes.
Serve the rice with mango slices. Drizzle the remaining sauce over the top and sprinkle with toasted sesame seeds.
Best enjoyed fresh. It can be stored in the refrigerator for 1 day, though the rice firms up as it cools. Allergens: Based on the ingredient list, this recipe contains sesame. Check packaged-product labels for other allergens.
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