Easy Mango Sticky Rice Parfaits

I absolutely adore mango sticky rice, but sometimes the thought of making it from scratch feels a little daunting. That's why I came up with these parfaits! They capture all the delicious flavors and textures of the classic dessert but in a much simpler, layered format that’s perfect for individual servings. You don't need to be a pastry chef to whip these up; they're incredibly forgiving and impressive enough for guests.

Ingredients

• 1 cup glutinous rice
• 1 can (13.5 oz) full-fat coconut milk, divided
• 1/2 cup granulated sugar, divided
• 1/4 teaspoon salt
• 2 ripe mangoes, peeled and diced
• 1 tablespoon toasted sesame seeds (optional, for garnish)

Instructions

1. Rinse the glutinous rice under cold water until the water runs clear. Cook the rice according to your rice cooker's instructions, or steam it for about 20-25 minutes until tender.
2. While the rice is cooking, prepare the coconut sauce. In a small saucepan, combine 1 cup of coconut milk, 1/4 cup of sugar, and the salt. Heat over medium-low heat, stirring constantly, until the sugar and salt are dissolved and the mixture is warm. Do not boil.
3. Once the rice is cooked, transfer it to a bowl. Pour about half of the warm coconut sauce over the hot rice and gently stir with a spatula until well combined and the rice is coated. Let it sit for about 10 minutes to absorb the sauce.
4. In a separate small saucepan, combine the remaining 1/2 cup of coconut milk with the remaining 1/4 cup of sugar. Heat over medium-low heat, stirring until the sugar is dissolved, creating a thinner sauce.
5. To assemble the parfaits, spoon a layer of the sticky rice into the bottom of each serving glass.
6. Top the rice with a layer of diced mango.
7. Drizzle some of the thinner coconut sauce over the mango layer.
8. Repeat the layers: another spoonful of sticky rice, more mango, and a final drizzle of sauce.
9. Garnish with toasted sesame seeds, if desired, and serve immediately or chill for later.