Thai Sweet Sticky Rice With Mango (Khao Neeo Mamuang)

Ingredients

• 0.5 cup coconut milk 
• 3  mangos peeled sliced
• 0.3 teaspoon salt 
• 1 tablespoon sesame seed toasted
• 1.5 cups short-grain rice white uncooked
• 1 tablespoon tapioca flour 
• 2 cups water 
• 1 tablespoon sugar white

Equipment

• sauce pan

Directions

1. Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
2. While the rice cooks, mix together 1 1/2 cups coconut milk, 1 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.
3. Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil.
4. Place the sticky rice on a serving dish. Arrange the mangos on top of the rice.
5. Pour the sauce over the mangos and rice.
6. Sprinkle with sesame seeds.