Sticky Rice with Corn and Coconut

Place rice in a saucepan with enough water. Bring to a boil over high heat.

Reduce the heat to low. Cook, covered, for 20 to 25 minutes.

When liquid is gone, stir in corn, coconut milk, 1 tsp. salt, and 2 tsp. sugar.

Place a lid to cover and simmer over very low heat.

Place sesame seeds in a small skillet without oil.

Bring heat to medium and simmer seeds for about 2 to 3 minutes stirring constantly so as not to let it burn.

When sesame starts to be slightly golden, transfer into a small mixing bowl.

Add 1 tsp. salt, 2 tsp. sugar, and peanuts to the mixing bowl. Stir thoroughly until well combined.

Place rice mixture into individual serving bowls.

Garnish with 2 to 3 tsp. peanut-sesame mixture.

Serve rice hot or cold.