Rama VIII bridge, Bangkok, Thailand

1 c. uncooked sticky rice (also called glutinous sweet rice)

1 ¼ c. hot water

Soak the sticky rice for at least 10 minutes in the  water in a Pyrex bowl. Pour off any excess water before proceeding.  (Water should just cover rice.)  Cover the bowl with a dish and cook in microwave at full power for 3 minutes. Stir the rice around to move the rice from the top to the bottom.

Cover and microwave again for another 3 minutes. Check to see if it is done: when cooked, all the rice should be translucent.  Continue stirring and microwaving as necessary until all rice is cooked.

Sauce

1 c. coconut milk (chao koh brand, shaken)
½ tsp. salt
8 tsp. granulated sugar

1 sweet, ripe mango, peeled and sliced

Prepare the sauce for the rice. Add the coconut milk to a saucepan along with the sugar and salt and whisk over low heat until dissolved. Set aside.
When the rice is finished, spread out in a shallow bowl and cover with 1/2 the sauce.  Stir well and keep adding more until you reach saturation point. Depending on the rice used, it should be around 75% of the sauce. Don’t add until it’s submerged, but keep in mind that the rice will absorb some of the liquid. Stir well and cover with a towel. Let the rice absorb the coconut milk for 10-15 minutes.  Hold at room temperature.
To serve, mold 1/4 cup servings of sticky rice on dessert plates. Drizzle desserts with remaining sauce.  Divide mango slices among plates.

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