Coconut Sticky Rice with Mango

📝 Ingredients

• 200 g sticky rice
• 1 tin light coconut milk, 7% fat (400 ml: 300 ml for the rice, 100 ml for the topping)
• 50 g caster sugar (40 g for the rice, 10 g for the topping)
• ½ tsp salt (¼ for the rice, ¼ for the topping)
• 1 tsp cornstarch
• 2 very ripe mangoes (about 400 g each)
• 1 tbsp sesame seeds

🍴 Utensils

• Steamer basket (or couscoussier)
• Clean tea towel
• Saucepan
• Small saucepan
• Mixing bowl
• Small frying pan

📖 Steps

1. Rinse the sticky rice in a large bowl, rubbing it between your hands and changing the water 3 or 4 times, until it is almost clear. Cover generously with cold water and leave to soak for at least 4 h, ideally overnight: without soaking, it would stay hard in the centre.
2. Drain the rice. Pour 5 cm of water into a saucepan and bring to a simmer. Line a steamer basket with a clean tea towel that has been wetted and wrung out, spread the rice over it in an even layer and fold the edges of the towel over the top.
3. Set the basket over the saucepan, cover and steam for 20 to 25 min over a medium heat. Halfway through, flip the rice over in its tea towel and check there is still water in the pan. The rice is done when the grains are translucent, tender and stick together.
4. While it cooks, pour 300 ml coconut milk into a small saucepan with 40 g sugar and ¼ tsp salt. Heat gently, stirring, until the sugar has dissolved, without letting it boil: coconut milk can split if it boils hard.
5. Tip the hot rice into a large bowl, pour over the warm sweetened coconut milk and gently stir with a spatula. Cover with a plate and leave to rest for 20 min: the rice absorbs the sauce and becomes soft and glossy.
6. Make the topping: rinse the small saucepan, mix the cornflour into the remaining 100 ml coconut milk in it, then add the remaining 10 g sugar and ¼ tsp salt. Heat for 2 to 3 min over a low heat, stirring constantly, until the sauce thickens and coats the spoon.
7. Toast the sesame seeds in a small dry frying pan over a medium heat for 2 min, stirring, until golden and fragrant. Tip them straight into a bowl so they don't burn.
8. Peel the mangoes and cut the flesh away from either side of the flat stone, then into 1 cm slices. Divide the warm rice between 4 plates, arrange the mango alongside, spoon the coconut sauce over the rice and sprinkle with toasted sesame.