Take 1 cup (205 grams) sweet rice in a bowl and rinse with cold water until water turns clear. I did this step of rinsing 6 to 7 times until water was no longer cloudy.Then drain the rice using a strainer. Do this step else rice might be left with more water which will have an impact on the final texture of the rice.

Now transfer it to a steel bowl (which would fit inside your instant pot) and add ⅔ cup + 1 tablespoon water (around 175 ml water). Stir so that all rice is under the water. Place the lid of bowl on top.

Now add 1.5 cups of water in the inner steel pot of your Instant Pot. Place a trivet (I use a long leg trivet that I bought separately and not the one that comes with Instant Pot) and then place the rice bowl on top of that trivet. You can make an aluminum sling (by folding a long piece of aluminum foil for easy lifting of the bowl). Close the lid and press the manual or pressure cook button. Cook on high pressure for 12 minutes. Let the pressure release naturally for 15 minutes and then release the remaining pressure manually.

While the rice cooks, take ⅔ cup coconut milk in a pan on medium heat. Add ¼ cup sugar and ¼ teaspoon salt. Stir until the sugar dissolves completely and the mixture is warm. Set aside.

Once the rice has cooked, unlock the lid and carefully take out the steel bowl from the instant pot (I use a pair of gripper clips that I have or you can use the aluminum sling if made that). Transfer the prepared sauce into a large bowl, make sure it's warm when you transfer it to the bowl. Now add the hot cooked rice into the bowl.Using a spatula, mix until all the rice and the coconut sauce as well combined. It might look a little liquid-y at this point but the rice will soak up all the sauce. Cover and leave it for around 45 minutes for the rice to soak all the flavor.

Once it's close to 45 minutes and it's time to serve the dessert, make the coconut sauce that you would drizzle on top. To a pan on medium heat, add 1 cup coconut milk, 3 tablespoons sugar and ½ teaspoon salt. Stir to combine until sugar melts.

Once the mixture is little warm and sugar has dissolved, take 2 tablespoons of the sweetened coconut milk from the pan into a small bowl. Add 1 tablespoon cornstarch and and mix until you have a smooth paste.Add this cornstarch slurry back into the pan and stir continuously. The mixture will begin to thicken immediately. Remove pan from heat once your sauce has reached desired thickness. You can add more coconut milk to thin it out as per your preference.

To slice the mango, first remove the skin using a peeler or knife. Then cut from either side of the mango pit/stone. Then slice each piece into 4-5 smaller pieces.To serve, place the sweetened rice on the serving plate and then add mango slices on top. Drizzle with the prepared thickened coconut sauce on top. Sprinkle with toasted sesame seeds. Serve immediately.

To cook rice on stove-top, first rinse the rice with cold water until water turns clear. I did this around 6 to 7 times until water was clear. Then soak it in around 3 cups of water overnight or for a minimum of 4 hours.

In the morning, drain the water using a strainer. Let the rice drain on the strainer for few minutes until the water has all drained out. Then transfer it to a muslin cloth and spread a little. Bring the edges of the muslin cloth together to cover the rice.

Heat a steamer until the water below is nice and boiling. Then place the rice wrapped in muslin cloth on the steamer. Cover and steam for around 20 to 25 minutes on medium heat.

Remove carefully from the steamer. The rice will be cooked perfectly by now. Follow the remaining steps just as mentioned above.