1 ½ cups sticky rice

1 1/3 cups stirred canned unsweetened coconut milk

1/3 cup plus three tablespoons sugar

¼ teaspoon salt

One tablespoon sesame seeds, lightly toasted

Two large mangos peeled and cut into slices

In a bowl, rinse rice and drain in a sieve. Put in a rice cooker on white rice setting. If you don’t have a rice cooker, put it in a sieve over boiling water. Cook covered with a kitchen towel for 30-40 minutes until tender. Check the water level frequently; water should not touch the sieve.

 While rice cooks, boil 1 cup coconut milk, 1/3 cup sugar, and salt in a small saucepan until sugar is dissolved.

Remove from heat. Keep warm.

When rice is done, transfer to a small bowl and stir in coconut milk mixture. Let rice sit for 30 minutes for coconut milk to be absorbed.

In a clean saucepan, combine 1/3 cup coconut milk, three tablespoons sugar until dissolved.

To serve, mold ¼ cup servings of sticky rice onto plates, with mango slices. Drizzle coconut milk sauce onto the sticky rice and top with the sesame seeds. Enjoy!