Mango Sticky Rice with Coconut-Lime Sauce

Mango rice is a sweet, creamy and spicy dessert that is a popular street food in Thailand. Luckily, you don't have to cross the Pacific Ocean to enjoy this Thai treat — we've developed an easy way to make sticky mango rice at home. In Asian markets, you can find glutinous rice, which is also called Thai sweet rice or glutinous rice. The traditional method involves soaking the rice overnight and then steaming it in a bamboo steamer basket. In our clever method, the rice is steamed in a shallow perforated metal colander placed in a pot of boiling water (you can also use a mesh colander, but it's harder to clean). While the sticky rice cooks, slice the mango and whisk in the delicious coconut-lime sauce. Cooked glutinous rice doesn't store well, so for the best flavor and texture, try this dish as soon as possible.
Soak the rice: Put the rice in a large pot of broth. Pour cool water into the pan so that the rice is completely covered; cover the pan with a lid and let it sit for 8 hours or overnight. Drain the water from the rice.Steam the rice: Pour water into the same pot in which the rice was soaked. Place a perforated metal colander inside the pan (make sure that the water does not touch the bottom of the colander). Transfer the soaked and dried rice to a colander, then bring the water to a boil. Cover and steam the rice over medium-high heat for about 20 minutes, turning the rice halfway through to ensure even cooking (the rice should form a sticky mass that is easy to turn in one go). After cooking, the rice should become soft, sticky and chewy. Keep warm, covered, until ready to serve.Prepare the coconut-lime sauce: While the rice is steaming, prepare the sauce. Whisk together the coconut milk, sugar, cinnamon, vanilla, salt, and lime zest in a medium saucepan. Bring to a boil, then reduce the heat and simmer (not boiling) for about 5 minutes, whisking frequently. Allow to cool (the mixture will slightly thicken).Prepare sticky mango rice: Place about ½ cup of sticky rice in each of the 6 bowls. Spread the mango evenly over the plates, drizzle with the sauce, and sprinkle with the sesame seeds and lime zest.