Mango Sticky Rice

The main reason I order Thai food is for the mango sticky rice. It's one of my top 10 favorite desserts.

Ingredients

• 1 1/2 c. glutinous sweet rice
• 1 (13.5-oz.) can coconut milk, divided
• 1/2 c. water
• 2/3 c. granulated sugar
• 1/4 tsp. kosher salt
• 2 large mangoes, peeled and cubed
• Toasted sesame seeds

Directions

1. Using a fine mesh strainer, rinse rice. Add rice, 1 cup coconut milk, and water to a medium pot and let soak for 30 minutes.
2. Bring pot to a boil over high heat, then reduce to low heat. Simmer, covered with lid slightly ajar, until rice is tender and water has been fully absorbed, 9 to 10 minutes.
3. Meanwhile, in another medium pot over medium heat, bring remaining coconut milk and sugar and salt to a boil over medium heat. Stir until sugar is dissolved and continue to cook until mixture bubbles vigorously and is slightly thickened, about 3 minutes.
4. Pour ½ cup warm coconut mixture over rice and gently stir to combine. Let sit until coconut milk is absorbed and rice has cooled to room temperature, about 30 minutes, up to 2 hours.
5. When ready to serve, place rice on serving dish with mango. Pour remaining sauce over rice and top with sesame seeds.