Real Simple Treat: Mango with Sticky Rice
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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.

You’ll Need

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
sesame seeds

To Make
  1. 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.
  2. 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.
  3. 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.
  4. Warm the remaining coconut milk, sugar, and maple syrup in a saucepan.
  5. Using a scoop or a measuring cup, portion the sticky rice to six plates.
  6. Dice or scoop out the sweet flesh of the mangoes and divide them accordingly.
  7. Spoon the sauce on top of the rice and sprinkle sesame seeds.

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