1.Place rice in a colander and rinse under cold running water until the water runs clear. Drain well.
2.In a medium saucepan, combine rice, coconut milk and water. Stir over a medium heat until simmering and combined. Cook, covered, 10 minutes. Remove from heat. Set aside, covered, 10 minutes.
3.Meanwhile, in a small saucepan, combine syrup ingredients. Stir over a low heat until sugar dissolves. Increase heat to high and bring to boil. Cook, without stirring. 3-4 minutes, until syrupy.
4.Stir half syrup into rice, mixing well. Spread rice out onto a tray. Cover and chill.
5.Using wet hands. roll heaped tablespoonfuls of rice into rounds. Spoon 1/2 teaspoon mango in the centre of each round. Mould rice around mango to form a ball. Transfer to tray.
6.Place sesame seeds in a small bowl. Roll rice balls in seeds to coat. Serve rice balls with remaining syrup.
Instead of mango, use another soft fruit of choice. Toast the sesame seeds by stirring them in a frying pan over a medium heat 2-3 minutes. Transfer to a bowl.Note