Thai-style coconut sticky rice with mango

Ingredients

For 1 serving

• Glutinous rice50 g
• Coconut milk60 ml
• Brown sugar1 teaspoon
• Saltto taste
• Mango130 g
• Sesame seeds5 g

Contains: sesame,

Method

1. The evening before (or at least 1 hour ahead) soak the glutinous rice in plenty of cold water.
2. Drain the rice, spread it in a steamer basket lined with a clean damp cloth and steam it over boiling water, covered, on medium heat for 20–25 minutes, until soft and translucent.
3. Meanwhile toast the sesame seeds in a dry small pan over medium heat for a minute, until golden; peel the mango and slice it.
4. Warm the coconut milk in a small pan over low heat with the brown sugar and a pinch of salt, stirring, for 1–2 minutes, until the sugar has dissolved, without letting it boil.
5. Transfer the hot rice to a bowl, pour over half the coconut milk, stir and let it soak in for 5 minutes.
6. Serve with the mango, the remaining coconut milk and the toasted sesame.