A naturally vegan rice dish with creamy coconut and fresh mango.
Wash the rice thoroughly using a sieve. Rub the grains together until the water runs clear. Leave the rice to soak in cold water overnight or for at least 4 hours.
Drain the rice then transfer it into a bamboo steamer. Place it over a large pot of boiling water, leaving a 2 inch gap between the water and the steamer.
Place the lid on top and steam the rice for 20 minutes, or until the rice is cooked through.
While the rice is steaming, gently heat the coconut cream and sugar together in a small pot until the sugar dissolves completely.
When the rice is cooked, place it in a bowl and stir in the coconut mixture. Leave for 10 minutes until the rice absorbs the liquid.
Serve with mango slices, a sprinkling of toasted sesame seeds and the remainder of the sauce.