Basic Sticky Rice

1. Place uncooked rice, water, rice vinegar, salt and 1Tbsp sugar in your rice cooker and stir. Turn on the rice cooker, wait for it to finish the cooking cycle (20-30 min), then let rice stand with the lid open for an additional 5-10 minutes.
2. Open the unshaken can of coconut milk and separate the white, milky cream on top from the water on the bottom into two bowls.
3. Pour the coconut water into a small saucepan on the stove. Stir in 2 Tbsp of sugar, 3/4 tsp salt, and the juice from 1 clementine. Heat on medium for about 5 min. until warm. Do not let it boil.
4. When the coconut water sauce is warm, pour over the prepared sticky rice in the cooker until the rice seems saturated, but not soupy. You may not use all the sauce. Leave it to absorb for about 15 min.
5. Discard any remaining water sauce and add the coconut milk cream to the small saucepan. Dissolve the tapioca flour in 2 tsp water. Whisk the 2 Tbsp sugar, 1/4 tsp salt and water with tapioca into the coconut milk cream. Heat on medium low for about 3 min until warm. Do not boil. It will thicken as it stands.
6. Peel and section the remaining clementines.
7. To serve, place about 1/2 cup of coconut sticky rice on a small plate or bowl, top with clementine sections and drizzle with coconut milk cream sauce. Sprinkle toasted sesame seeds on top as a garnish.