Sticky Rice and Mango

Ingredients
1 1/4 cup raw sticky rice
3/4 cup very thick coconut milk for mixing with rice (do not shake the can before opening. Spoon out only the thick part that's usually on top)
1/4 cup sugar
3/4 cup very thich coconut milk for topping the rice (freeze the rest of the coconut milk for other use later)
1/8 tsp salt for the topping
1/2 tbl salt for mixing with rice
1/4 tsp rice flour
6 medium mangoes - peeled and diced

Preparation
Wash and rinse the sticky rice well. Add enough water to the rice so until the water is about 1/4" above the rice surface. Cook rice in an automatic rice cooker or ina bowl in a steamer. Do not open the rice cooker until the rice is fully cooked (about 20-25 mins). Heat 3/4 cup of the coconut milk on low in a small saucepan. Add sugar and 1/2 tbs of salt to the coconut milk and cook until dissolved. Remove from the heat and pour into the cooked rice. Stir to mix well and set aside to let stand for about 15 mins. Heat the rest of the coconut milk and add salt. Stir until the salt is dissolved and then use as topping sauce.
To serve, place sliced mangoes on a side of a serving dish. Spoon some seasoned sticky rice on the other side. Top the rice with 1 or 2 tsp of coconut sauce and serve.
Makes about 6 servings.