Sticky Rice With Mango

1 1/2 cups glutinous (sweet) rice

1 1/3 cups well-stirred canned unsweetened coconut milk

1/3 cup plus 3 TBS sugar

1/4 tsp salt

1 TBS sesame seeds, toasted lightly

1 large mango, peeled, pitted and cut into thin slices

In a bowl wash rice well in several changes of cold water until water is clear. Soak rice in cold water covered overnight

Drain rice well in a sieve. Set sieve over a large deep saucepan of simmering water (sieve should not touch water) and steam rice, covered with a kitchen towel and a lid, 30 to 40 minutes, or until tender (check water level in pan occasionally, adding more water if necessary).

While rice is cooking, in a small saucepan bring 1 cup coconut milk to a boil with 1/3 cup sugar and salt, stirring until sugar is dissolved, and remove from heat. Keep mixture warm.

Transfer cooked rice to a bowl and stir in coconut milk mixture. Let rice stand, covered 30 minutes or until coconut milk mixture is absorbed. Rice may be prepared up to this point 2 hours ahead and kept covered at room temperature.

While rice is standing in a cleaned small pan slowly boil remaining 1/3 cup coconut milk with remaining 3 TBS of sugar, stirring occasionally, 1 minute. Transfer sauce to a small bowl and chill until cool and thickened slightly.

To serve, mold 1/4 cup servings of sticky rice on dessert plates. Drizzle with sauce and sprinkle with sesame seeds. Divide mango slices among plates.

Serves 6