Ingredients

Place the rice in a sieve and wash under running water until water runs clear. place in a glass or ceramic bowl, cover with water and leave to soak over night 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, cover with a tight fitting lid. placer the steamer over a medium heat for 50 minutes or until the rice is cooked. Remove from heat, transfer to a large bowl and fluff up the rice with a fork.

Pour the coconut milk into a small pan, add the palm sugar and salt. Bring slowly to the boil, stirring constantly until the sugar has dissolved. Lower the heat, simmer for 5 minutes until the mixture is slightly thickened. Stir often while it is simmering and take care that the mixture does not stick to the bottom of the pan.

Pour the coconut milk slowly over the top of the rice. Use a fork to lift and fluff the rice. Do not stir liquid through, otherwise rice will become too gluggy. Allow rice mixture to rest for 20 minutes before spooning it into the center of 4 warmed serving plates. Arrange mango slices around the mounds. Spoon a little coconut cream over rice and sprinkle with sesame seeds. Garnish with mint leaves.

(Serves: 4)