Here, starchy sushi rice replaces the sweet glutinous rice traditionally called for in this dessert. If you can’t find sushi rice, use Arborio or another high-quality short-grain rice.
1 ½ cups sushi rice, such as Nishiki
1 14-oz. can light coconut milk, divided
½ cup light brown sugar
2 tsp. vanilla extract
3 fresh mangoes, peeled and sliced
Combine rice, 2 1/2 cups water, 1/2 cup coconut milk, and brown sugar in large saucepan. Cover, and bring to a boil. Reduce heat to medium-low and simmer 20 minutes, stirring occasionally to prevent sticking.
Stir in remaining coconut milk and 1 cup water. Cover, and simmer 10 minutes more. Remove from heat and let steam, covered, 20 minutes, or until rice has absorbed most of liquid. Stir in vanilla.
Spoon warm rice onto serving plates. Top each serving with mango slices.