In a large saucepan, bring water and rice to a boil over high heat. Turn heat to low and cover. Simmer for 20 to 25 minutes, or until water is absorbed and rice is tender.
Add corn, coconut milk, 1 tsp salt, and 2 tsp sugar and mix well. Cover and keep warm over very low heat.
Place sesame seeds in a small skillet (do not add oil). Turn heat to medium and cook seeds about 2 to 3 minutes, or until they begin to turn a light golden color. Stir frequently, being careful not to let seeds burn. When seeds are golden, pour into a small mixing bowl. add 1 tsp salt, 2 tsp sugar, and peanuts to sesame seeds. Mix well.
Spoon rice mixture into individual bowls. Sprinkle 2 to 3 tsp of peanut-sesame seed mixture over each bowl of rice. Serve hot, cold, or at room temperature.
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