Mango Sticky Rice

Why it works

The rice has to be steamed, not boiled, so the grains stay separate before they drink the coconut. The coconut sauce is salted more than you expect, because the mango and sugar carry the sweetness. Toasted split mung beans on top are the detail most recipes skip and the one that makes it taste like Bangkok.

Method

1. Soak the rice in cold water for at least 4 hours or overnight. Drain.
2. Steam in a cheesecloth-lined steamer or bamboo basket over boiling water for 20 to 25 minutes until translucent and tender.
3. While the rice steams, warm 1 cup coconut milk with sugar and ¾ tsp salt until dissolved. Do not boil.
4. Turn the hot rice into a bowl, pour the sweet coconut over it, stir once, cover and rest 20 minutes. The rice will absorb it all.
5. Make the topping sauce: warm ½ cup coconut milk with rice flour and ¼ tsp salt, stirring until it thickens slightly.
6. Peel and slice the mangoes. Serve a mound of rice with mango beside it, spoon the salty sauce over the rice and scatter mung beans on top.

Notes and substitutions

• Jasmine rice will not work. Look for a bag labeled glutinous or sweet rice.
• Leftover rice hardens in the fridge. Re-steam it for 5 minutes and it comes back.