Sticky Rice and Mango I

Rinse the glutinous rice under cold water until the water runs clear, then drain well.

Combine the drained rice with 1 cup water in a saucepan and bring to a boil over medium-high heat.

Reduce heat to low, cover, and simmer until the rice is tender and has absorbed all the water.

Pour 1 1/3 cups well-stirred coconut milk into a small saucepan with 1/3 cup sugar and salt, then heat over medium heat, stirring occasionally until the sugar dissolves completely.

Pour the hot coconut milk mixture over the cooked rice and stir gently until well combined, then cover and let sit for 10 minutes to allow the rice to absorb the coconut flavors.

Warm the remaining 3 tablespoons coconut milk in a small bowl or saucepan until just heated through.

Transfer the warm sticky rice to a serving platter and arrange the mango slices around or on top of the rice.

Drizzle the warm coconut milk over the sticky rice and scatter the toasted sesame seeds on top before serving.