Thai Mango Sticky Rice Dessert 

Ingredients

• 1 cup sticky rice
• 1 1/2 cups lukewarm water, divided
• 1 (13.5-ounce) can coconut milk, divided
• 1/4 teaspoon fine salt
• 4 tablespoons brown sugar, divided, more to taste
• 1 to 2 ripe mangoes

Steps to Make It

1. Gather the ingredients.
2. Soak 1 cup sticky rice in 1 cup of lukewarm water in a medium saucepan for 20 to 30 minutes. Do not drain the rice.
3. Add the remaining 1/2 cup lukewarm water, plus 1/2 can coconut milk, 1/4 teaspoon salt, and 1 tablespoon brown sugar. Stir well. Bring to a gentle boil, then partially cover with a lid (leaving some room for steam to escape). Reduce heat to medium-low, or just until you get a gentle simmer.
4. Simmer until the coconut water has been absorbed by the rice, 20 to 30 minutes. Turn off the heat, but leave the pot on the burner with the lid on tight. Allow it to sit for 5 to 10 minutes.
5. To make the sauce, warm (do not boil) the remaining 1/2 can coconut milk over medium-low heat in a small saucepan, about 5 minutes. Add 3 tablespoons brown sugar, stirring to dissolve. Taste-test sauce for sweetness, adding more sugar if desired. Note that it will not taste as sweet once added to the rice.
6. Prepare the mangoes by cutting them open and slicing each into bite-sized pieces.
7. Scoop some warm rice into each serving bowl, then drizzle lots of the sweet coconut sauce over the top. It should look like an English pudding with custard sauce, with the rice swimming in sauce. Arrange mango slices on the rice and finish with a drizzle of more sauce before serving.