1 cup Spekko Jasmine Long Grain White Rice
1 ½ cups lukewarm water, divided
400 ml coconut milk, divided
¼ tsp salt
4 Tbsp sugar, divided
½ tsp cornflour
1 - 2 ripe mangoes
3 tsp mixed sesame seeds, toasted
Edible flowers to garnish

1. Soak the rice:
   Soak the rice in 1 cup of lukewarm water in a medium saucepan for 20-30 minutes. Do not drain the rice.

2. Cook the rice:
   Add the remaining ½ cup lukewarm water, half of the coconut milk, salt, and 1 tablespoon of sugar. Stir to combine.
   Bring the mixture to a gentle boil, then partially cover the pot with a lid (leaving some room for steam to escape). Reduce the heat to medium-low and simmer until the coconut water has been absorbed, about 20-30 minutes.
   Turn off the heat, cover the pot fully, and allow it to steam for 5-10 minutes.

3. Make the coconut sauce:
   In a small saucepan, warm the remaining coconut milk over medium-low heat for about 5 minutes, ensuring it doesn’t boil.
   Mix the remaining 3 tablespoons of sugar and cornflour together, then add it to the coconut milk, stirring until dissolved.
   Stir on the heat for a minute, then remove from the heat.

4. Prepare the mango:
   Slice the ripe mangoes into thin pieces.

5. Assemble the dish:
   Scoop some warm sticky rice into a serving bowl. Drizzle over some of the sweet coconut sauce.
   Arrange the mango slices next to the rice, then sprinkle with toasted sesame seeds.

6. Garnish:
   Garnish with edible flowers for an extra touch of beauty.