Mango Sticky Rice

In a large bowl, cover with water by several inches:

Let stand at room temperature 1 hour, or up to overnight.

Drain the rice. Assemble a steamer, line with cheesecloth or a clean kitchen towel, and add the rice. Smooth into an even layer. Bring the steamer water to a boil over high heat. Cover and cook until the rice is tender, about 20 minutes.

in a small saucepan, bring half the coconut milk to a simmer over medium heat, stirring frequently:

Whisk in 1/4 cup plus 2 tablespoons sugar and a large pinch of salt until dissolved:

The coconut milk should taste salty-sweet.

Transfer the cooked rice to a large heatproof bowl. Pour on top (it will look like too much liquid):

Stir well, cover with plastic, and let stand until the liquid is absorbed, about 20 minutes. (It can stand up to 2 hours at room temperature.)

rinse and dry the saucepan. In a small bowl, whisk 2 tablespoons of the remaining coconut milk with the cornstarch until smooth:

Add the rest of the remaining coconut milk to the saucepan and bring to a simmer over medium heat. Whisk occasionally at first, then constantly once it steams. Whisk in:

Return to a simmer. Cook, whisking constantly, until thickened and glossy, about 2–3 minutes. Whisk in the remaining 2 tablespoons sugar and a large pinch of salt until dissolved. Keep warm.

mound the coconut rice onto plates and arrange alongside:

Drizzle over the rice:

Garnish with:

Serve right away.