Thai Coconut Rice with Mango (Khao Niao Mamuang)

Rinse the soaked glutinous rice thoroughly under cold water until the water runs clear. This helps remove excess starch.

If using a rice cooker: Add the rinsed rice to the rice cooker. Add 3/4 of the coconut milk can, sugar, salt, and pandan leaf (if using). Stir well to combine. Cook according to your rice cooker's instructions for sweet rice or sticky rice. If using a steamer: Line a steamer basket with cheesecloth or banana leaves. Add the rinsed rice, 3/4 of the coconut milk can, sugar, salt, and pandan leaf (if using). Steam over medium heat for 25-30 minutes, or until the rice is cooked through and tender. Check the water level in the steamer periodically.

While the rice is cooking, prepare the coconut sauce: In a small saucepan, combine the remaining 1/4 can of coconut milk and a pinch of salt. Heat over low heat, stirring constantly, until the mixture is warmed through and slightly thickened (about 5 minutes). Do not boil.

Peel and slice the mangoes into attractive pieces.

Once the rice is cooked, let it sit for a few minutes to cool slightly. Fluff the rice with a fork.

To serve: Spoon the coconut rice onto plates. Arrange the sliced mangoes alongside the rice. Drizzle with the warm coconut sauce. Sprinkle with toasted sesame seeds (if using). Serve immediately.