Mango Sticky Rice (No Soak!)

0 Rinse your rice thoroughly and drain
1 Add to a saucepan with water and salt and bring to a boil. Reduce heat to low and cover, cooking for 15-20 minutes until all water has been absorbed.
2 Meanwhile, combine the coconut milk and sweetener in a saucepan over medium heat and bring to a gentle simmer for about 5 minutes until bubbly, stirring constantly. Season with a pinch of salt.
3 Add the tapioca flour or cornstarch to the water and stir, adding to the remaining sauce and whisking to combine, heating over medium heat until thickened.
4 Pour about 2/3 of the sauce into the cooked rice and stir to combine. Let it cool completely.
5 Spoon the rice into a small, rounded bowl to make 8 mounds and turn over on a serving plate or bowl.
6 Arrange the mango around the rice and sprinkle with sesame seeds and a sprig of fresh mint. Enjoy!