2 cups ripe mangoes, peeled, pitted, and cut into slices
2 tablespoons cane syrup or honey
1 teaspoon freshly grated nutmeg
1 teaspoon black sesame seeds
In a 3-quart pot add rice, water, and salt, then bring to a boil over high heat. Stir, reduce heat to low, tightly cover, and cook until liquid is absorbed, about 12 minutes, making sure to not remove lid. Turn off heat, keep lid on, and let sit for another 10 minutes, then lift lid and use a fork to fluff rice.
In a separate bowl, mix coconut milk and sugar together and fold into rice. Let rice cool to room temperature and attain the consistency of firm rice pudding. Divide rice among 4 serving bowls, spoon ½ cup of mangoes into each bowl, and drizzle with ½ tablespoon of syrup. Dust with freshly grated nutmeg and garnish with sesame seeds.