'- 3/4 cup Thai black glutinous rice (140g)- 2 cups water (475 ml)- 1/4 cup coconut milk (60 ml, plus 2/3 cup or 160 ml, divided)- 3 tablespoons sugar (38g)- 2/3 cup milk (160 ml)- 1/2 cup sweetened condensed milk (120 ml)- 2 cups shaved ice (if you don’t have a tool to make shaved ice, you can also crush ice in a blender until you get a fine consistency)- 2 ripe mangos (peeled and sliced)- 4 scoops vanilla ice cream (optional)

'- Rinse the Thai black glutinous rice and soak overnight in 2 cups of water. It should be soaked for at least 8 hours, or up to 24 hours. Pour the rice and the water it was soaking in into a rice cooker and add ¼ cup coconut milk and 3 tablespoons sugar. Stir everything together and turn on the rice cooker. Different rice cookers will handle sticky rice slightly differently, so you may have to press the cook button a couple times until all the liquid is absorbed. Once the rice is cooked, cool completely. (See note for what to do if you don't have a rice cooker.)- In a separate bowl, combine the remaining 2/3 cup coconut milk with 2/3 cup regular milk and ½ cup sweetened condensed milk. Taste and add more sweetened condensed milk if you’d like it sweeter.- Divide the shaved ice among 4 bowls. Top each bowl with half of a sliced mango and 1-2 scoops of black sticky rice. Divide the milk mixture among each bowl, pouring it over the mango, ice, and sticky rice. Add a scoop of vanilla ice cream to each bowl if desired. Serve!