Caramelized Banana Sticky Rice

Rinse the rice thoroughly in cold water until the water runs clear. Soak the rice for 4 hours, or for the best results, soak overnight in the refrigerator.
After soaking, cook the rice in a rice cooker according to the package instructions.
While the rice is cooking, in a small saucepan, bring 1 cup of coconut milk to a boil with ¼ cup of sugar and the salt, stirring until the sugar dissolves completely. Remove from heat and keep the mixture warm.
Transfer the cooked rice to a bowl and gently fold in the coconut milk mixture. Allow the rice to rest for 30 minutes.
In a clean small saucepan, gently simmer the remaining ½ cup of coconut milk with the remaining 2 tablespoons of sugar and diluted cornstarch slurry, stirring occasionally, for about 3 minutes. Transfer the sauce to a small bowl and allow it to cool.
Cut the banana in half lengthwise.
In a clean small saucepan, melt the butter over medium heat. Add the brown sugar and stir until the sugar has melted into the butter and everything is simmering, about 2-3 minutes.
Add the banana halves to the saucepan, mixing gently. Bring the mixture back to a simmer and cook until the bananas are golden brown and caramelized, about 4-6 minutes.
To serve, plate the sticky rice, top it with the caramelized bananas, and drizzle the remaining coconut sauce over the rice. Sprinkle with the toasted sesame seeds.