Mango Sticky Brown Rice

1. Rinse rice in a fine-mesh strainer under cold water until the water runs clear. Transfer to a bowl; add 4 cups cold water and soak for 8 hours or overnight.

2. Strain the rice and rinse again. Line the top level of a steamer pot with a large sheet of parchment paper and spread the rice evenly onto the paper. Add 1/2 cup water onto the rice and fold the paper over the rice so it's completely covered. Add enough water to fill the steamer to just below the basket. Steam over medium-high heat until the rice is tender and soft, about 70 minutes. (Be sure to add more water to the pot if needed, so it doesn't dry during the cooking process.) Turn the heat off and let stand, covered, for 10 minutes.

3. Meanwhile, combine coconut milk, sugar and salt in a small saucepan; cook over medium-low heat, stirring frequently, until the sugar and salt have dissolved, 3 to 4 minutes.

4. Transfer the rice to a medium bowl and pour 3/4 cup of the hot coconut milk over it. Gently stir. Cover and let stand until the rice has absorbed all of the milk, 25 to 30 minutes. Top with mango, sesame seeds and the remaining coconut milk.

Equipment

Steamer pot; parchment paper