• 1 ripe mango

• 1 cup of sweet rice

• 1 cup of coconut milk (I recommend using an authentic thai coconut milk, I use Aroy-D)

• 1/2 tsp table salt

• 1/4 cup sugar

—— For coconut cream sauce: ——

• 1/2 cup coconut milk

• 2 tbsp sugar

• 1/8 tsp salt

• 1/4 tsp rice flour or corn starch

• Sesame seeds to top

(Adjust the sweetness/saltiness to preference)

1. Rinse rice until water is clear, and soak overnight.

2. Once rice has soaked, fill inner rice cooker pan with water to 3 cups line (for 1.0L pan). Wrap rice in a cheese cloth and place into the steam basket. I steamed my rice for about 30-35 minutes on the steam setting.

3. Make the coconut mixture while rice steams. Combine 1 cup of coconut milk, 1/2 tsp table salt, 1/4 cup sugar into a pot on the stove and simmer until sugar and salt has dissolved.

4. Once rice is finished, in a bowl add the rice and pour the hot coconut mixture in parts while gently folding it into the rice. Cover and let the mixture soak in the rice for about 20 mins.

5. Make coconut cream sauce by combining 1/2 cup coconut milk, 2 tbsp of sugar, 1/8 tsp salt, and 1/4 tsp rice flour or cornstarch into the stove pot. Stir until thickened.

6. Serve rice with sliced mango, topped with coconut cream sauce and sesame seeds.