A Thai classic dessert. To prepare sweet rice with mango traditionally, you would steam the rice, possibly in a bamboo basket, and then mix it with a coconut milk-sugar sauce. I simplified that process because I don’t have access to a bamboo basket or steamer. My recipe gets the job done simply and effectively, without losing sight of the original outcome.

Note: sticky/sweet/waxy/glutinous rice refers to a type of rice, not a preparation method. The high amylopectin and low amylose content causes the rice’s stickiness when cooked. [The word "pectin" derives from a Greek word meaning "congealed".] I found sticky rice at the Asian market, labeled “sweet rice”.

Inspired by the “Sweet Rice with Mango” dessert at Thai Boom in Los Angeles.

Ingredients

For the rice:

• 1 cup sticky/sweet/glutinous rice (see note above)
• 2 cups coconut milk
• 1/2 cup water
• 1/2 cup white sugar
• Sesame seeds, preferably toasted, to top

For the sauce:

• 1/2 cup coconut cream
• 1 tablespoon tapioca starch
• 1 tablespoon white sugar

Mango:

• 2 ripe, orange mangos, skin removed and sliced

Directions

Place the rice, coconut milk, water, and sugar in a saucepan and bring to a boil over high heat. Reduce heat to a simmer and cook for 15 minutes, until the rice softens completely, absorbing most of the liquid. Note: you want the final product to resemble pudding. Remove from heat and set aside to cool.

While the rice is cooking, combine the coconut cream, tapioca starch, and sugar in a small bowl. If the sugar does not readily dissolve, you may need to warm the mixture over the stove so science can help the sugar dissolve. When the mixture reaches a homogeneous thickness, set aside and cut up the mango.

Plate the dish by scooping the rice in between the mangoes on a serving plate. Sprinkle the rice with sesame seeds. Serve the sauce on the side. Serves 4 for dessert.