This is a traditional Thai dessert of sticky rice in coconut milk with juicy mango and a refreshing hint of lime. It's important to soak the rice in advance, so plan to start preparing it the night before. This dessert can be served at room temperature or chilled.

Ingredients:

• 1.5 tbsp. sticky rice
• 2 cans of 400g unsweetened coconut milk
• 0.5 cup granulated sugar
• 1/4 cup dark brown sugar
• 1 teaspoon coarse salt
• 1 tbsp unsalted butter
• 2 tablespoons sesame seeds
• 1 large mango, slightly underripe, peeled and cut into 30 thin slices
• Zest and juice of 1 small lime

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Preparation:

Step 1
• Place the rice in a large sieve inside a large bowl and rinse it several times in cold water until the water runs clear (not cloudy from starch). Cover the rice with cold water and cover the bowl with plastic wrap. Refrigerate the rice overnight.
Step 2
• Place the rice in a sieve or steamer basket set over a pan of simmering water. Make sure the water doesn't touch the basket. Cover the pan with a lid to trap steam. Cook until the rice is tender, 35-40 minutes. You can test for doneness by squeezing a few grains between your fingers or by biting. Spread the rice in an even layer on a baking sheet. Cover loosely. Let it sit at room temperature.
Step 3
• In a medium saucepan, reduce the coconut milk by about half, 25-30 minutes. Add the sugar, brown sugar, and salt and cook until the sugar dissolves, a few more minutes. Transfer the cooked rice to a large bowl. Remove the coconut milk from the heat and pour it into the bowl with the rice. Let cool for 10 minutes. Gently stir, breaking up any large clumps of rice. Let sit at room temperature for 1 hour or refrigerate overnight until the liquid is absorbed.
Step 4
• In a small skillet over medium heat, melt and lightly brown the butter. Add the sesame seeds and immediately remove the pan from the heat. Stir to toast and coat the sesame seeds with the butter, 1 minute.
Step 5
• Toss the mango slices with about 1 teaspoon of lime juice and set aside.
Step 6
• Divide the rice porridge among bowls, or place it on a large serving platter. Sprinkle with lime zest, drizzle with the remaining lime juice, add mango slices, and sprinkle with sesame seeds.
  
  

  Chef's Note

  
  Don't try to shorten the soaking time of the rice. It's an essential part of a delicious dessert. Also, don't try to substitute glutinous rice. Other types won't produce the same results.
  
  For this recipe, you'll need full-fat coconut milk. Be sure to shake it thoroughly to ensure the cream is evenly distributed.
  
  This recipe is actually a two-part process: cooking the rice so it's sticky, and turning the sauce into a delicious glue that will bind everything together, both in flavor and texture.
  
  Mango and lime juice are important ingredients for the tartness and sweetness of the rice.

Recipe author - Alex Guarnaschelli (Alex Guarnaschelli) - famous chef, production manager, TV presenter, culinary writer