Ingredients

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 corn starch
3 ripe mangos, peeled and sliced
1 tablespoon toasted sesame seeds

Directions

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.
In a separate saucepan, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt over medium heat. Bring to a boil, remove from heat and set aside. Stir the cooked rice into the coconut milk mixture, cover, and allow to cool for an hour.
Sauce: Mix together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and corn starch in a saucepan. Bring to a boil.


Ginger Air:
1 tablespoon ginger paste (found in produce section of most grocery stores)
1 cup water
2 grams Soy Lecithin

Directions:

Mix the ginger paste, water and soy lecithin in a bowl with a hand blender. Once a foam forms on top, let sit for 3 minutes.
Repeat so that foam should continue to grow. Set aside for 3 more minutes.
Plate your sticky rice and slices of mango, top with sauce and toasted sesame seeds.
Spoon the "air" onto the dessert as garnish.



Conclusion: Double the sauce recipe, it's delicious and I wish I had made more of it from the start. Also, using light coconut milk works just as well and you'll feel less guilty about this treat.

For more molecular recipes: http://breakingtheculinarymold.wordpress.com/2011/07/21/coconut-mango-sticky-rice-w-ginger-air/