Mango Sticky Rice

Method

1. 1

   Soak the sticky rice in cold water for at least 3 hours, then drain.

   💡 No shortcuts here — unsoaked rice steams up chalky in the middle.

2. 2

   Steam the rice over cloth or a fine basket for 20 minutes, until translucent and chewy.

3. 3

   Meanwhile warm two-thirds of the coconut milk with the sugar and half the salt, without boiling, until dissolved.

4. 4

   Fold the sweet coconut milk into the hot rice, cover, and let it drink up the liquid for 20 minutes.

   💡 The rice only absorbs properly while hot — mix the moment it comes off the steamer.

5. 5

   Simmer the remaining coconut milk with the rest of the salt for 2 minutes until slightly thickened, for the salty topping.

6. 6

   Peel and slice the mangoes, plate beside mounds of rice, spoon over the salted cream and scatter with sesame seeds.