Step 1

Start by putting the rice in a bowl and rinse 6 or 7 times in cold water until water is clear, not milky and then drain. This helps to remove some of the starchiness from the rice.

Step 2

Place the rice, 1/2 cup of canned coconut milk, 1 cup of water, 1/4 cup of sugar, and a pinch of salt into a rice cooker and cook until most of the liquid is absorbed. Most recipes call for the rice to be soaked in water for at least 8 hours but we are skipping that step and going straight to the cooking. Also, traditional mango sticky rice recipes call for steaming the rice instead of directly cooking it on a stovetop or in a rice cooker. I found that I can get a similar texture by cooking in a rice cooker. Just don't overcook the rice.

Step 3

Make the coconut cream sauce by heating up the remaining heaping 1 cup of coconut milk and 1/4 cup of sugar in a saucepan. As it begins to heat and bubble, add in 1/2 teaspoon of cornstarch to slightly thicken the sauce. Make sure to use a whisk to make the smoothest coconut cream sauce. Set aside to cool.

Step 4

Slice the mangoes. Peel the mangoes and slice along the center membrane. Place the mangoes flat on a surface and cut into slices.

Step 5

To serve the Thai sticky rice with mango, put the sticky rice on a plate or bowl. Generously drizzle with coconut cream sauce. Place sliced mangoes on the plate. Sprinkle with sticky rice with sesame seeds, if so desired

Step 6

Serve warm or cold. This is best served right away or the rice will soak in all of the coconut cream.