Sticky Rice with Mango



    2 cups glutinous (sticky) rice, soaked in cold water for at least one hour and drained
    1 1/4 cups coconut milk, canned or freshly prepared
    A pinch of salt
    2 Tblsp. of sugar
    2 large ripe mangoes, peeled and sliced

    In a saucepan bring to a boil: rice, coconut milk, salt, sugar and 1 1/4 cup water. Stir. Lower
    heat and simmer, uncovered, about 8-10 minutes until all the liquid is absorbed. Remove from
    heat. Cover and let stand 5 minutes. Transfer rice to a steamer or double saucepan and
    steam 15-20 minutes over boiling water, until rice is cooked through. Mold the cooked rice
    into individual ramekins or small cups lined with plastic wrap. Cool to room temperature. At
    serving time unmold onto a plate and top with mango or even strawberries.