Mango Sticky Rice

Instructions

1. Rinse the glutinous rice in a fine-mesh sieve under cold water until the water runs clear. Soak the rice in a bowl with water for at least 30 minutes, or up to 2 hours. Drain well.
2. Place the drained rice in a rice cooker with 1 1/4 cups of water. Cook according to the rice cooker instructions for sweet rice. Alternatively, steam the rice in a steamer basket lined with cheesecloth for about 20-25 minutes, or until cooked through.
3. While the rice is cooking, prepare the Coconut Sauce: In a saucepan, combine the coconut milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar dissolves.
4. In a small bowl, whisk together the cornstarch and 2 tablespoons of cold water to create a slurry. Add the slurry to the coconut milk mixture and continue to cook, stirring constantly, until the sauce thickens slightly.
5. Once the rice is cooked, let it cool slightly. Spoon the rice into serving bowls. Drizzle generously with the Coconut Sauce.
6. Peel and slice the ripe mangoes. Arrange the mango slices next to the sticky rice. Sprinkle with sesame seeds. Serve immediately.