Mango Sticky Rice

In a colander or fine-mesh sieve, rinse rice until water runs mostly clear. Transfer rice to a medium bowl. Cover with cold water and let refrigerate at least 1 hour and up to 24.

Set a steamer in a large pot; fill pot with water, making sure steamer does not touch water. Line inside of steamer with wet cheesecloth or linen towel. Bring water to a boil.

Rinse rice with cold water, then pour into prepared cheesecloth. Make a hole (about 1") in the center of rice. Cover and steam for 20 minutes.

Meanwhile, in a medium pot over medium-high heat, bring coconut milk, sugar, and salt to a boil, stirring until sugar is dissolved.

Remove from heat; reserve 2 Tbsp. coconut mixture for serving. Add cornstarch to remaining coconut mixture and stir until slightly thickened and dissolved.

Check rice; it should be shiny and pliable to the touch. If not, continue to steam in 10-minute increments until desired texture is reached.

Add rice to pot with cornstarch mixture and stir until combined. Let sit until rice is cooled and liquid is mostly absorbed.

Spoon rice onto a plate. Top with mango. Drizzle with reserved coconut mixture, then sprinkle with sesame seeds.