Thai Sweet Sticky Rice With Mango (Khao Neeo Mamuang)

INGREDIENTS (Nutrition)
1 1/2 cups uncooked short-grain white rice
2 cups water
1 1/2 cups coconut milk
1 cup white sugar
1/2 teaspoon salt
1/2 cup coconut milk
1 tablespoon white sugar
1/4 teaspoon salt
1 tablespoon tapioca starch
3 mangos, peeled and sliced
1 tablespoon toasted sesame seeds


DIRECTIONS
1.Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
2.While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.
3.Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil.
4.Place the sticky rice on a serving dish. Arrange the mangos on top of the rice. Pour the sauce over the mangos and rice. Sprinkle with sesame seeds.