Soak rice in cold water for 6 hours or overnight
Rinse and drain the rice.

Make a few holes in parchment paper, place it in the bottom of a steam basket or steam cooker.
Place the rice in it, place the basket on top of a pan half filled with boiling water, cover and cook for 25 to 30 minutes.

In a saucepan, bring coconut milk, sugar, salt and vanilla seeds from the pod and the pod to a boil.
Cook for 2 minutes over medium heat.

remove the vanilla bean and pour the milk over the rice, mix and let sit for at least 20 minutes so that the rice absorbs everything.

Collect the zest of a lime for decoration.

boil 250 ml of water and infuse the mint leaves and lime juice.

In a saucepan add the infusion, granulated sugar and agar-agar, mix well and bring to a boil.
Cook for 2 minutes, let cool and place the mixture in the refrigerator so that it can turn to jelly.

Once its a jelly, using a blender, mix the mixture to obtain a fluid gel.

Plating suggestion: Fill a round cookie cutter with rice.
For the mango rose cut the 2 mango cheeks then slice thin strips lengthwise, place one by one on the rice starting from the center to form the rose.
Sprinkle the top with sesame seeds and lime zest and serve with hints of gel all around the plate.
a video of the plating will be available on Cooknvibe's Instagram