Place the rice in a sieve
and wash it under running water until the water runs clear.
Place the rice in a glass
or ceramic bowl, cover it with water and leave it to soak
overnight, or for a minimum of 12 hours.
Drain the rice.
Line a metal or bamboo
steamer with muslin.
Place the rice on top of
the muslin and cover the steamer with a tight-fitting lid.
Place the steamer over a
pot of boiling water and steam over moderately low heat for 50
minutes, or until the rice is cooked.
Transfer the rice to a
large bowl and fluff it up with a fork.
Toast the sesame seeds in
a dry pan over medium heat for 3 - 4 minutes, shaking the pan
gently until the seeds are golden brown. Remove from the pan at
one to prevent burning.
Pour the coconut milk into
a small pan. Add the sugar and salt.
Slowly bring the mixture
to the boil, stirring constantly until the sugar has dissolved.
Lower the heat and simmer
for 5 minutes, or until the mixture has thickened slightly.
Stir the mixture often
while it is simmering, and take care that it does not stick to the
bottom of the pan.
Slowly pour the coconut
milk over the top of the rice.
Use a fork to lift and
fluff the rice.
Do not stir the liquid
through, otherwise the rice will become too soggy.
Let the rice mixture rest
for 20 minutes before carefully spooning it into the center of the
4 warmed serving plates.
Arrange the mango slices
around the rice mounds.
Spoon a little coconut
cream over the rice, sprinkle over the sesame seeds, and garnish
with the mint leaves.