-
1
: Place rice in a large stock pot. Fill pot with cool water so that rice is completely covered; cover pot with lid and let stand for 8 hours or overnight. Drain rice.
-
2
Fill the same pot you used to soak the rice with water. Place a perforated metal colander inside pot (make sure water is not touching the bottom of the colander). Transfer soaked and drained rice to colander, then bring water to a boil. Cover and steam rice over medium-high heat for about 20 minutes, flipping rice over halfway through to ensure even cooking (rice should form a sticky mass that's easy to flip in one go). When cooked, rice should be soft, sticky, and chewy. Keep warm and covered until ready to serve.
-
3
While rice steams, make the sauce. Whisk together coconut milk, sugar, cinnamon, vanilla, salt, and lime zest in a medium saucepan. Bring to a boil, then reduce heat and simmer (do not boil) about 5 minutes, whisking frequently. Let cool (mixture will thicken slightly).
-
4
Scoop about 1/2 cup sticky rice into each of 6 bowls. Divide mango evenly among bowls, top with sauce, and sprinkle with sesame seeds and lime zest.
-
5
We drizzle the coconut-lime sauce over top, but you can also mix some in with the rice to keep it moist.
