Sticky Rice and Mango

Rinse the sticky rice under cold running water until the water runs clear, rubbing the grains gently with fingertips to remove excess starch.

Cook the rinsed sticky rice in a rice cooker or pot with 1 1/2 cups water according to package directions (typically 15-20 minutes if using a rice cooker) until the rice is tender and all water is absorbed.

While the rice cooks, combine the 3/4 cup thick coconut milk with sugar and 1/2 tbsp salt in a small saucepan, heating gently over low heat until the sugar dissolves completely—do not allow it to boil.

Transfer the hot cooked rice to a large bowl and pour the warm coconut milk mixture over it, stirring gently with a wooden spoon or spatula until the rice absorbs the liquid and becomes creamy, approximately 2-3 minutes.

Cover the bowl with a damp cloth and set aside for 10-15 minutes, allowing the rice to continue absorbing the flavors and become even more cohesive.

Peel and slice the 6 medium mangoes into thin, even slices.

Arrange the mango slices alongside or partially over the rice on each plate.

Serve immediately while the sticky rice is still warm, allowing the warmth of the rice to slightly soften the mango.