Mango Sticky Rice

This is the home-made version of my favorite Asian dessert that I've had at many Thai restaurants. I bought a package of Orchids Sweet Rice at a local Asian market. Sweet rice is a speciality variety of California rice that is glutinous. I loosely followed this recipe.

Start boiling 1 cup rice with 1/2 cup water and 1/2 cup coconut milk. While sticky rice is boiling, mix together 1/4 cup coconut milk, 1/3 cup sugar, 1/2 teaspoon salt and bring to a boil. Set aside to cool. Immediately after sticky rice is cooked, put it into the coconut sauce and stir together well. While keeping an eye on it, simmer until thick, sticky and kind of mushy. You may need to keep adding water if it gets too starchy or dry. For the topping, mix 1/4 cup coconut milk with 1/4 teaspoon salt and 1 tablespoon sugar. Bring to a boil.

Put the sticky rice and mangoes on a serving dish. Pour the topping sauce over the sticky rice.