This mainstay of Thai restaurants is surprisingly easy to make—most especially during the hot summer months. This recipe serves six as a dessert, but it’s not uncommon in my household to have this on its own, eaten with child-like joy.
1 can coconut milk
1 1/2 cups uncooked sweet (or glutinous) rice
1/2 cup white sugar
pinch of salt
2 tbsp. maple syrup (optional)
6 ripe mangoes
- Cook the rice according to package instructions. Typically, it needs to be washed once; placed in a small pan and covered with double the amount of water as the rice; then finally cooked in a low flame until tender.
- While the rice is cooking, empty half a can of the coconut milk, salt, and 1/3 cup of sugar in a saucepan. Bring to a gentle simmer, stirring occasionally until the sugar dissolves. Set aside.
- Tip the cooked rice to a bowl and fold the coconut milk. Cover with tin foil and allow the coconut milk to be absorbed, about 15 minutes.
- Warm the remaining coconut milk, sugar, and maple syrup in a saucepan.
- Using a scoop or a measuring cup, portion the sticky rice to six plates.
- Dice or scoop out the sweet flesh of the mangoes and divide them accordingly.
- Spoon the sauce on top of the rice and sprinkle sesame seeds.