Khao Niao Mamuang

Ingredients

• 300g glutinous rice
• 400ml coconut milk
• 100g sugar
• 3/4 tsp salt
• 2 tbsp rice flour
• 2 large ripe mangoes
• 2 tbsp toasted mung beans or white sesame seeds

Before you cook

• Soak the glutinous rice in cold water for at least 4 hours or overnight, then drain it well
• Line a steamer basket with muslin
• Peel the mangoes and slice the cheeks away from the stone
• Toast the sesame seeds or mung beans in a dry pan until fragrant

Steps

1. Spread the drained rice in the lined steamer in an even layer.
2. Steam the rice over boiling water for twenty-five minutes until each grain is translucent and chewy right through.
3. Warm 250ml of the coconut milk in a pan with the sugar and half a teaspoon of salt, stirring until the sugar dissolves.
4. Take the coconut mixture off the heat before it boils, as boiling will make it greasy.
5. Tip the hot rice into a bowl and pour over three quarters of the sweet coconut milk.
6. Stir once, then cover the bowl and leave it for twenty minutes so the rice drinks the liquid completely.
7. Make the topping sauce by heating the remaining coconut milk with the rice flour and the remaining quarter teaspoon of salt.
8. Whisk the sauce for two minutes until it thickens slightly, then take it off the heat.
9. Slice the mango cheeks into thick lengths.
10. Mound the coconut rice onto four plates and lay the mango alongside.
11. Spoon the salty coconut sauce over the rice and finish with toasted sesame or mung beans.