Mango Sticky Rice

Instructions

1. Add 2 cups sushi rice, to a medium-sized bowl and rinse 2-3 times before covering the rice with warm water. Cover and set aside to soak for at least 2 hours, or overnight.
2. After the rice has soaked, line a colander or fine mesh sieve with cheesecloth or a thin, clean kitchen towel. Pour the rice into it and wrap it with the cheesecloth, squeezing to remove the excess water.
3. Place a large pot on the stove with an inch or two of water in the bottom. Bring the water to a boil and place a steaming rack or basket in the pot. Place the rice still wrapped in the cloth in the basket and cover. Let steam for 20-25 minutes, or until the rice is translucent.
4. Remove the rice from the heat, transfer to a medium bowl and cover.
5. Prepare the coconut sauce by combining 2 (13.66-ounce) can coconut milk,, 1 pinch salt, and ⅔ cup granulated sugar, in a medium pot. Bring to a simmer over medium heat and cook for 3-4 minutes, until all the sugar is dissolved.
6. Slowly stir the warm sauce over the warmed rice until all of the sauce has been absorbed into the rice. Scoop out portions onto plates or bowls and sprinkle with 1 teaspoon toasted or black sesame seeds, and serve with fresh 3 ripe mangoes, on the side.