Thai Sweet Sticky Rice With Mango (Khao Neeo Mamuang)

Recipe View 5 mins Gather all ingredients and prepare your workspace. (5 minutes)

Recipe View 25 mins Combine water and rice in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover tightly, and simmer for 15-20 minutes, or until all the water is absorbed and the rice is tender. Fluff with a fork. (25 minutes)

Recipe View 10 mins While the rice is cooking, in a separate medium saucepan, combine 1 ½ cups coconut milk, 1 cup sugar, and ½ teaspoon salt. Bring to a gentle simmer over medium heat, stirring constantly until the sugar is dissolved. Remove from heat. (10 minutes)

Recipe View 1 hrs Pour the cooked rice into the warm coconut milk mixture. Stir gently to combine, ensuring all the rice is coated. Cover the saucepan and let it sit at room temperature for at least 1 hour, or up to 2 hours, allowing the rice to absorb the coconut milk and become sticky. (60-120 minutes)

Recipe View 5 mins While the rice is resting, prepare the coconut sauce. In a small saucepan, whisk together the remaining ½ cup coconut milk, 1 tablespoon sugar, ¼ teaspoon salt, and tapioca starch until smooth. Bring to a simmer over medium heat, stirring constantly, until the sauce thickens slightly and becomes glossy. Remove from heat. (5 minutes)

Recipe View 5 mins To assemble, spoon the coconut rice onto a serving plate or bowl. Arrange the sliced mangoes artfully alongside the rice. Drizzle generously with the warm coconut sauce. (5 minutes)

Recipe View 2 mins Sprinkle the toasted sesame seeds over the mangoes and rice for added flavor and visual appeal. Serve immediately or at room temperature. (2 minutes)