This wonderful Thai dish makes a great dessert, breakfast or snack and you can eat it hot or cold. Can be made with short-grain white rice but it's best with sticky rice. Allow time to soak the sticky rice overnight.
1 1/4 cups (250g) uncooked glutinous (sticky) rice or short-grain white rice
1 1/2 cups (375ml) coconut milk
1/2 cup white sugar
1/2 teaspoon salt
1/2 cup (125ml) coconut milk
1 tablespoon white sugar
1/4 teaspoon salt
3 mangoes, peeled and sliced
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If using sticky rice; soak the rice overnight and then rinse well and steam till cooked. If using short-grain rice, add the rice and about 450ml of water to a pot and bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
While the rice cooks, mix together 1 1/2 cups coconut milk, 1/2 cup sugar and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.
Make a coconut sauce by mixing together in a saucepan the other 1/2 cup coconut milk, 1 tablespoon sugar and bring to a boil.
Place the sticky rice on a serving dish. Arrange the mangoes on top of the rice. Pour the sauce over the mangoes and rice. Sprinkle with sesame seeds if desired.