Thai Mango and Sticky Rice with Coconut Milk (Khao Neaw Mamuang)
- Dump the drained sticky rice into the rice cooker, add a pinch of salt and the pandan leaf then pour in a cup of water. Cook until the water has been absorbed.
- Fluff up the rice with a fork.
- Pour a cup of coconut milk over the rice and gently stir in. Cover the rice for another 10 minutes (no, there is no need to turn on the cooker again; just set to WARM) then fluff up the rice again.
- Spread the cooked rice in a shallow bowl to cool.
- Pour the remaining coconut milk into a small sauce pan, add the sugar and the remaining salt. Heat, stirring, just until the sugar and salt are dissolved. Set aside to cool.
- Cut both sides of each mango close to the stone at the center. Discard the stones.
- Cut the mango halves into slices about a quarter of an inch thick. You can scoop out the mango flesh to separate it from the skin before slicing or you can slice first and scoop out the slices afterwards.
- Place a scoop of sticky rice at the center of four plates.
- Surround the rice with mango slices.
- Divide the remaining sweetened coconut milk into four portions and pour one portion around the mangoes on each plate.
- Sprinkle with sesame seeds and serve.
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