Mango Sticky Rice (Dessert)

Rinse the rice well until the water runs clear, then soak it in cold water for at least one hour, preferably three hours or overnight. 2. Drain, then steam the rice in a sieve or steamer basket over simmering water, covered, for 30-50 minutes until tender. 3. In a pan, mix 1 cup coconut milk, 1/4 cup sweetener, and 1/3 teaspoon sea salt; bring to a boil, stir to dissolve, then turn off the heat, stir in the steamed rice, cover, and set aside for 45-60 minutes. 4. For the extra sauce, combine 1/2 cup coconut milk, 1 1/2 tablespoons sweetener, a pinch of sea salt, and the cornstarch in a pan; boil and simmer for about one minute until thickened. 5. Plate the sticky rice with mango slices, pour sauce over the rice, and sprinkle with sesame seeds or coconut flakes.