Thai Mango Sticky Rice

1 cup Thai Sweet Rice (also called glutinous or stick rice at Asian food stores)
1 to 2 ripe mangoes, cut into bite-size pieces
4 to 5 Tbsp. palm sugar or brown sugar
1/4 tsp. salt
1 can good-quality (thick) coconut milk
Water (for boiling or steaming the rice)

Soak the rice in 1 cup water for 20-30 minutes or up to 4 hours. Do not drain the rice. Simply add 3/4 cup more water, plus 1/4 can coconut milk, 1/4 tsp. salt, and 1 Tbsp. brown sugar. Stir this into the rice. Bring to a gentle boil, then partially cover with a lid, leaving some room for steam to escape. Reduce heat to medium-law and simmer for 20 minutes, or until the water has been absorbed by the rice. Turn off the heat, but leave the pot on the burner with the lid on tight. Allow to sit for 5-10 minutes. To make the sauce, warm (do not boil) the rest of the coconut milk over low heat 5 minutes. Add 3 Tbsp. sugar, stirring to dissolve. Taste the sauce for sweetness, adding more sugar if desired. To assemble, place a few "mounds" of sticky rice in each serving bowl. Top with slices of the mango, then pour sauce over. It should look like an English pudding with custard sauce with the mounds of rice swimming in sauce. 

Another delicious recipe from my sister. Basmati or Jasmine rice can be used, if desired.