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1. Cook the sticky rice: In a medium pot, combine the rinsed sweet glutinous rice and 1.5 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender.
2. While the rice cooks, prepare the sweet coconut milk for the rice. In a small saucepan, gently heat 1/2 cup coconut milk, 2 tablespoons granulated sugar, and 1/4 teaspoon sea salt until the sugar and salt are dissolved. Do not boil.
3. Once the rice is cooked, immediately transfer it to a large bowl. Pour the warm sweet coconut milk over the hot rice. Stir gently with a spoon or fork until the rice has absorbed all the liquid and is glossy. Cover the bowl and let it sit for 10-15 minutes to allow the flavors to meld.
4. Prepare the topping coconut milk. In a very small saucepan, gently heat 1/4 cup coconut milk and 1 tablespoon granulated sugar until the sugar is dissolved. Let cool slightly.
5. To assemble the “salad”: In individual serving bowls or a large platter, arrange scoops of the warm sweet sticky rice.
6. Generously place the diced mango alongside or on top of the sticky rice.
7. Drizzle the reserved sweetened coconut milk over the mango and rice.
8. Sprinkle with toasted sesame seeds and garnish with fresh mint leaves if desired. Serve warm or at room temperature.
Recipe Information: Preparation Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes | Calories per Serving: 550 | Number of Servings: 4
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