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Ingredients

1 ½ cups uncooked short-grain white rice 2 cups water 1 ½ cups coconut milk 1 cup white sugar ½ teaspoon salt ½ cup coconut milk 1 tablespoon white sugar ¼ teaspoon salt 1 tablespoon tapioca starch 3 mangos, peeled and sliced 1 tablespoon toasted sesame seeds

Nutrition Info

817.4 calories carbohydrate: 144.3 g cholesterol: : - fat: 26 g fiber: 6.4 g protein: 8.4 g saturatedFat: 21.7 g servingSize: - sodium: 458.4 mg sugar: 76.4 g transFat: : - unsaturatedFat: : -

Combine the rice and water in a saucepan, bring to a boil, cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat, bring to a boil, remove from heat and set aside. Stir the cooked rice into the coconut milk mixture, cover. Allow to cool for 1 hour.
Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan, bring to a boil.
Place the sticky rice on a serving dish. Arrange the mangos on top of the rice. Pour the sauce over the mangos and rice. Sprinkle with sesame seeds.

3 cups

This wonderful and authentic-tasting Thai dessert is as good, if not better, than any sweet sticky rice with Mango available in Thai restaurants.