Mango sticky rice

Method

Rinse the sticky rice thoroughly under cold water, then cook in 200ml of water using a rice cooker or pot until soft and all liquid is absorbed, approximately 15-20 minutes. Meanwhile, heat 300ml of coconut milk with the sugar and salt in a saucepan over medium heat, stirring until the sugar dissolves, then pour this mixture over the hot cooked rice and stir gently to combine. Allow the rice to cool to room temperature for about 30 minutes. Peel the ripe mangoes and slice the flesh away from the stone into thick slices. Arrange the rice on serving plates, place the mango slices alongside, warm the remaining 100ml of coconut milk and drizzle over the rice, then scatter sesame seeds on top before serving.