In a bowl wash rice well in several changes of cold water until water is clear. Soak rice in cold water to cover overnight. Drain rice well in a sieve. Set sieve over a large deep saucepan of simmering water (sieve should not touch water) and steam rice, covered with a kitchen towel and a lid, 30 to 40 minutes, or until tender (check water level in pan occasionally, adding more water if necessary). While rice is cooking, in a small saucepan bring 1 cup coconut milk to a boil with 1/3 cup sugar and salt, stirring until sugar is dissolved, and remove from heat. Keep mixture warm. Transfer cooked rice to a bowl and stir in coconut-milk mixture. Let rice stand, covered, 30 minutes, or until coconut-milk mixture is absorbed. Rice may be prepared up to this point 2 hours ahead and kept covered at room temperature. While rice is standing, in cleaned small pan slowly boil remaining 1/3 cup coconut milk with remaining 3 tablespoons sugar, stirring occasionally, 1 minute. Transfer sauce to a small bowl and chill until cool and thickened slightly. To serve, mold 1/4 cup servings of sticky rice on dessert plates. Drizzle desserts with sauce and sprinkle with sesame seeds. Divide mango slices among plates. Serves 6. Gourmet June 1994
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|Serving Size: 1 Serving (1096g)|
|Recipe Makes: 1|
|Calories from Fat: 102 (5%)|
|Amt Per Serving||% DV|
|Total Fat 11.3g||15 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 0mg||0 %|
|Sodium 10.8mg||0 %|
|Potassium 704.2mg||19 %|
|Total Carbohydrate 505.3g||149 %|
|Dietary Fiber 16.1g||64 %|
|Sugars, other 489.2g|
|Protein 26.4g||38 %|
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Calories per serving: 2214
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