1. Rinse and soak glutinous rice for a minimum of 4 hours. 2. Using a traditional Thai rice steamer boil water in metal basin. 3. Wrap soaked and drained rice in cheesecloth and place in bamboo portion of steamer, cover with the lid to a 3 quart sauce pan so as to trap most of the steam. 4. Set timer for 25 minutes. 5. Meanwhile, peel and slice mangoes vertically off of the central pit. 6. Cut widthwise into several pieces. 7. Set aside. 8. In a small saucepan heat coconut milk, sugar and salt over low heat until hot. Do not allow to boil or the coconut milk may curdle. 9. Reserve a scant 1/4 cup of the milk mixture. 10. When rice is finished steaming remove from cheesecloth and place into saucepan holding coconut milk mixture, breaking up rice to fully soak in milk. 11. Allow to sit for no longer than 5 minutes. 12. Serve immediately using reserved coconut milk mixture to drizzle over rice and sesame seeds to sprinkle on top. Serve mangoes atop rice or beside. ---------------------------------------------------------------------------
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