Mango Sticky Rice Pudding Parfaits

Rinse the glutinous rice in a fine-mesh sieve under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.

Place the rinsed rice and 1.5 cups of water in a saucepan. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and the water is absorbed. Check occasionally and add a tablespoon or two of water if needed to prevent sticking.

While the rice is cooking, prepare the coconut sauce. In a separate saucepan, combine 3/4 cup of the coconut milk, sugar, and salt. Heat over low heat, stirring constantly, until the sugar is dissolved and the mixture is slightly thickened (about 5 minutes). Do not boil.

Once the rice is cooked, gently fluff it with a fork. Pour the coconut sauce over the rice and stir to combine. Let the rice absorb the sauce for about 10 minutes.

While the rice is absorbing the sauce, peel and slice the mangoes. Cut into bite-sized pieces or thin slices.

Assemble the parfaits. In each serving glass, layer the sticky rice, mango slices, and a drizzle of the reserved coconut milk or coconut cream. Repeat layers until the glass is full.

Garnish with toasted sesame seeds and serve immediately or chill for later.