Thai Mango Coconut Sticky Rice

Ingredients

• 1 Cup sushi rice - 1 cup (200 g), About 200 g.
• 315 Milliliter water - 1 1/4 cups plus 1 tablespoon (315 ml), divided, 1 1/4 cups for cooking the rice plus 1 tablespoon for the cornstarch slurry; total about 315 ml, divided.
• 1 Can canned full-fat coconut milk - 1 can (13.5 oz)
• 0.5 Cup granulated sugar - 1/2 cup (100 g), About 100 g.
• 0.5 Teaspoon kosher salt - 1/2 teaspoon
• 1 Teaspoon cornstarch - 1 teaspoon
• 2 Each ripe mangoes - 2 large, peeled, pitted, and sliced, Use large mangoes; peel, pit, and slice before serving.
• 1 Tablespoon toasted sesame seeds - 1 tablespoon

Instructions

1. Prepare the mangoes

   1. *Peel, pit, and slice the mangoes*; cover and refrigerate them while you *measure the remaining ingredients*.

2. Rinse the rice

   2. Place the *sushi rice* in a fine-mesh strainer and rinse under cool water, gently rubbing the grains, until the *water runs mostly clear*.

3. Soak the rice

   3. Combine the rinsed rice and *1 1/4 cups water* in a medium saucepan; let it *soak for 15 minutes*.

4. Cook the rice

   4. Bring the rice to a *gentle simmer* over medium heat, then cover, reduce heat to low, and cook for *15 minutes*.

5. Rest the rice

   5. Remove the saucepan from the heat and let the rice *rest covered for 10 minutes* without lifting the lid.

6. Make the sweet coconut mixture

   6. Meanwhile, whisk together the *coconut milk, granulated sugar, and kosher salt* in a small saucepan over medium heat until the mixture is *steaming and the sugar dissolves*.

7. Season and absorb

   7. Transfer the cooked rice to a mixing bowl and fold in *3/4 cup of the warm coconut mixture*; cover and let it sit for *20 minutes* to absorb.

8. Add the slurry

   8. Whisk the *cornstarch* with the remaining *1 tablespoon water*, then whisk it into the coconut mixture left in the saucepan.

9. Thicken the sauce

   9. Simmer the coconut sauce for *1 to 2 minutes*, whisking often, until *lightly thickened and glossy*.

10. Serve

    10. Spoon the *coconut sticky rice* onto plates, arrange the *sliced mangoes* alongside, drizzle with coconut sauce, and finish with *toasted sesame seeds*.