Sticky Rice and Mango
1½ cups glutinous (sweet) rice ( available in Asian grocery stores)
1⅓ cups well-stirred canned unsweetened coconut milk
⅓ cup plus 3 tablespoons sugar
¼ teaspoon salt
1 tablespoon sesame seeds, toasted lightly
1 large mango, peeled, pitted, and cut into thin slices (at least 24)
In a bowl wash rice well in several changes of cold water until water is clear. Soak rice in cold water to cover overnight.
Drain rice well in a sieve. Set sieve over a large deep saucepan of simmering water (sieve should not touch water) and steam rice, covered with a kitchen towel and a lid, 30 to 40 minutes, or until tender (check water level in pan occasionally, adding more water if necessary).
While rice is cooking, in a small saucepan bring 1 cup coconut milk to a boil with ⅓ cup sugar and salt, stirring until sugar is dissolved, and remove from heat. Keep mixture warm.
Transfer cooked rice to a bowl and stir in coconut-milk mixture. Let rice stand, covered, 30 minutes, or until coconut-milk mixture is absorbed. Rice may be prepared up to this point 2 hours ahead and kept covered at room temperature.
Alternaterly, you can scoop rice into individual bowls and pout cococun sauce on top.
While rice is standing, in cleaned small pan slowly boil remaining ⅓ cup coconut milk with remaining 3 tablespoons sugar, stirring occasionally, 1 minute. Transfer sauce to a small bowl and chill until cool and thickened slightly.
To serve, mold ¼ cup servings of sticky rice on dessert plates. Drizzle desserts with sauce and sprinkle with sesame seeds. Divide mango slices among plates.