Sticky Rice with Mango

Method

Rinse the glutinous rice thoroughly under cold water until the water runs clear, then cook in 400ml of water using a rice cooker or saucepan until tender and all liquid is absorbed, approximately 20 minutes. In a separate saucepan, heat the coconut milk with the caster sugar and salt, stirring until the sugar dissolves completely. Pour the warm coconut mixture over the cooked rice, stir well to combine, and set aside covered for 15-20 minutes to allow the rice to absorb the flavour. Peel and slice the ripe mangoes into thin, even slices, arranging them on a serving plate. Portion the warm sticky rice onto the plate beside the mango slices. Toast the sesame seeds in a dry pan for 1-2 minutes until fragrant, then scatter over the sticky rice just before serving.