this is sort of a thai dessert/dish that my sister and her husband make sometimes. and so i had to try it. and the results were amazing. ingredients (makes 4 servings):
1 1/2 cups glutinous (sweet) rice
--- i used jasmine rice from trader joe's
1/3 cups well-stirred canned unsweetened coconut milk
--- i did about 1/2 cup
3 Tbs granulated sugar
1/4 tsp salt
2 large ripe Manila mangoes (or 1 large ripe South American mango)
To prepare the sticky rice: (what i did) rinse jasmine rise 4-5 times in water or until water runs clear. cook in rice cooker with enough time for the rice to cool to room temperature (about 30-1 hr after cooking time).
meanwhile, in a small saucepan bring coconut milk to a slow simmer, stirring constantly (hard boiled coconut milk will curdle). Add sugar and salt; stirring until sugar is dissolved; remove from heat. Keep mixture warm. Reserve approximately 1/3 to 1/2 cup coconut-milk sauce; refrigerate until cool and thicken slightly.
Just before serving, peel mangoes and then thinly slice by cutting lengthwise through flesh to the stone; discard the stone. NOTE: Peel the mangoes carefully so as not to bruise the fruit. Slice in half as close to the seed as possible, then slice each half into 1/2-in (1-cm) slices.
Serve at room temperature. Drizzle reserved coconut-milk sauce over the rice. Arrange mango slices around the rice. Garnish with edible flowers or mint if desired.
NOTE: The finished dish can be kept, covered at room temperature for 6 to 8 hours. Do not refrigerate or the rice will harden!