Mango Sticky Rice

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1. 1
   Rinse 1½ cups glutinous rice in a fine-mesh sieve under cold running water until water runs clear; transfer rice to medium bowl, fill with cold water to cover by 1", and chill overnight.
2. 2
   Drain rice well in a fine-mesh sieve. Set sieve over a large deep saucepan of simmering water (sieve should not touch water). Cover with a kitchen towel and lid (towel will help lock in steam; but be cautious the it doesn’t droop down to an open flame burner), and steam rice 30–40 minutes, or until tender (check water level in pan occasionally, adding more if necessary).
3. 3
   While rice is cooking, bring 1 cup well-stirred canned unsweetened coconut milk, ⅓ cup (67 g) granulated sugar, and ¼ tsp. kosher salt to a boil in a small saucepan, stirring regularly, until sugar is dissolved. Remove from heat and keep mixture warm.
4. 4
   Transfer cooked rice to a bowl and stir in coconut milk mixture. Let rice stand, covered, 30 minutes, or until coconut milk mixture is absorbed. Rice may be prepared up to this point 2 hours ahead and kept covered at room temperature.
5. 5
   Meanwhile, boil remaining ⅓ cup coconut milk with remaining 3 Tbsp. granulated sugar on medium heat, stirring occasionally, until sugar is dissolved and mixture has thickened slightly, about 1 minute. Transfer sauce to a small bowl and chill until cool.
6. 6
   To serve, mold ¼ cup servings of coconut rice on dessert plates. Drizzle plates with sweet coconut sauce and sprinkle 1 Tbsp. sesame seeds, toasted lightly, over rice. Divide 1 large mango, peeled, pitted, and cut into thin slices, among plates. Editor’s note: This mango sticky rice recipe was first printed in the June 1994 issue of ‘Gourmet.’ Head this way for more of our favorite mango recipes →