Thai Sweet Sticky Rice With Mango (Khao Neeo Mamuang)
This mango sticky rice is a wonderful and authentic-tasting Thai dessert that's as good, if not better, than what you find in many Thai restaurants.
water
2
cups
uncooked short-grain white rice
1 ½
cups
coconut milk, divided
2
cups
white sugar
1
cup
salt, divided
¾
teaspoon
white sugar
1
tablespoon
tapioca starch
1
teaspoon
mangos, peeled and sliced
3
toasted sesame seeds
1
tablespoon
 Combine water and rice in a saucepan. Bring to a boil, cover, and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
  While the rice cooks, combine 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in another saucepan. Bring to a boil over medium heat; remove from the heat and set aside.
  Stir cooked rice into coconut milk mixture. Cover and allow to cool for 1 hour.
  Make a sauce by combining 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and tapioca starch in another saucepan; bring to a boil. Cook and stir just until thickened.
  Place coconut rice on a serving dish and arrange mangos on top. Pour sauce over mangos and rice. Sprinkle with sesame seeds.
