Combine uncooked rice, ½ cup coconut water and 1¾ cup regular water along w/ 1 tbsp vanilla extract into a heavy bottom pot (or a rice cooker. however you normally cook your rice).
Cook until instructions (so usually about 25-35 minutes).
While the rice is cooking in a sauce pan add 1 cup coconut milk, ⅓ cup sugar and ½ tsp salt. Stir together and bring to a low simmer for 5 minutes.
When rice has finished cooking add rice to coconut milk sauce and mix together. Remove form heat and let cool for about an hour.
Once rice has finished cooling, in a small pan add ½ cup coconut milk, 1 tbsp granulated sugar, 1-2 tsp corn starch and pinch of salt. Over low heat whisk together until you form a creamy smooth paste (that is pourable). If sauce is too runny add a little bit of corn starch at a time (start with 1 tsp and go from there).
Once sauce has thickened slightly set aside.
Divide sweet rice into bowls, top with a couple pieces of persimmons and pour sauce on top. sprinkle with sesame seeds and serve.
Recipe by My Lavender Blues at https://mylavenderblues.com/vanilla-coconut-sweet-rice-with-persimmons/