Sticky Rice and Mango

SERVES 4

Perhaps Thailands most famous dessert—known as khao nieu mamuang—this dish showcases perfectly ripe mangoes with rice. Sticky," or glutinous, rice is a favorite in Thailand, Laos and other parts of Southeast Asia because its high-starch grains stick together when cooked. Look for this rice at your Asian market.

2 cups raw sticky rice
2 cups coconut milk
Pinch salt
⅓ cup sugar, or to taste
4 large mangoes, peeled

1. Soak rice in water to cover for minimum of 6 hours, but preferably overnight. To cook, place rice in steamer lined with cheesecloth, cover and place over boiling water for 45 minutes, or until tender.

2. Meanwhile, heat coconut milk in large saucepan, and stir in pinch of salt and sugar to taste. Continue stirring until sugar has dissolved. Remove from heat.

3. When rice is tender, scoop into large serving bowl, and pour coconut milk over top. Cover bowl for about 15 minutes, or until rice has absorbed coconut milk.

4. To serve, slice mango flesh off central seed in 2 long pieces, allowing 1 entire mango per person. Slice mango widthwise, keeping pieces together. Divide rice into 4 equal portions, including any excess coconut milk, and shape each portion into long mound. Place mango halves decoratively around or on rice, and serve.