Mango Sticky Rice Rolls

Rinse the rice in water until the water is running mostly clear. Then add the rice into a large bowl with water and soak for at least an hour.

Cook the rice in 1 1/4 cups water in a rice cooker, or cook it on the stove according to package instructions.

Meanwhile, add the coconut milk and sugar into a pot over medium heat. Cook until just warmed through. Keep warm.

When the rice is cooked, add it into a large bowl with 2/3 of the coconut milk mixture. Stir to mix, and allow the mixture to soak into the rice for 15-20 minutes.

Slice the mangos thinly. Set up a clean work station. Quickly run one rice paper sheet under the faucet, then lay it down. Add a small sprinkling of sesame seeds onto the rice paper, then 3-5 mango slices, then a couple large spoonfuls of the sticky rice mixture. Fold up the rice paper into little wraps like a burrito. Continue until your mango slices and sticky rice are gone.

Pour the extra coconut milk mixture into a small dipping bowl. Serve with the rice paper wraps and enjoy immediately!