Khao niao mamuang

Soak the rice for at least 3 hours, although I would recommend soaking overnight for best results.

Cook the rice in a steamer for about 20 minutes. If you don't have a steamer, you can use a fine mesh strainer over a pot of boiling water, but make sure the strainer does not touch the water.

While the rice is cooking, prepare the coconut sauce. Mix the coconut milk, sugar and salt in a saucepan and heat over medium heat. Be careful not to boil the mixture, it just needs to be hot enough to dissolve the sugar.

When the rice is cooked, add half of the coconut sauce and mix well. Reserve the other half of the sauce for serving. Cover the rice and let it stand for about 15 minutes to absorb all the flavor.

Peel and slice the mangoes. It is advisable to select mangos that are well ripe to enhance their natural sweetness.

To serve, place a portion of rice on a plate, add mango slices around it and pour some of the remaining coconut sauce on top. If you like, you can garnish the dish with some toasted sesame seeds.