Glutinous rice sounds contradictory, but it's simply the name for Thai sweet rice — no wheat, barley, or rye in sight, just short-grain rice steamed low and slow until it turns glossy and tender. Rich coconut milk gets warmed with sugar and a pinch of salt, then folded through the hot rice so every grain soaks up that sweet, creamy flavor. A final drizzle of warm coconut sauce over the top adds extra silkiness right before serving. Fresh mango slices bring a juicy, floral contrast that balances the richness of the rice perfectly, and a sprinkle of toasted sesame seeds adds a little crunch. It's a naturally fitting dessert for a gluten free table, with clean, simple ingredients and classic Thai flavor in every bite.
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Place the glutinous rice in a large bowl, cover with cold water by at least 2 inches, and soak for at least 30 minutes (or up to 4 hours). Drain through a fine-mesh strainer.
Fill a medium saucepan with 2 inches of water and bring to a boil over medium-high heat. Line a steamer basket with a double layer of cheesecloth or a clean kitchen towel, spread the drained rice in an even layer, and set the basket over the boiling water. Cover and steam for 20–25 minutes, until the rice is translucent, tender, and slightly sticky when pressed between two fingers.
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