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1
In a large bowl, combine the rice and enough water to cover by 2-inches.
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2
Soak for at least 6 hours or up to 24 hours.
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3
Drain.
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4
Place a bamboo steamer inside a wok or large pot.
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5
Line the steamer with parchment paper.
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6
Add enough water to the wok or pot to come up just below the bottom steamer rack, 1 to 1 1/2 inches.
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7
Bring the water to a boil.
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8
Add the rice to the bottom steamer rack, pour 1 cup of boiling water over the rice, reduce the heat to medium-low, cover, and steam until rice is tender, 30 to 40 minutes.
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9
Remove from the heat and transfer the rice to a bowl.
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10
(At this point the coconut sauce should be made and ready to pour over the steamed rice.)
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11
While the rice is steaming, prepare the mango syrup and the coconut sauce.
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12
In a small saucepan, combine the diced mango, lemon juice, water, and 1/2 cup of the sugar.
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13
Bring the mixture to a boil.
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14
Reduce to a simmer and cook for 5 minutes or until the fruit is very tender.
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15
Pour the mixture into a food processor and puree until smooth.
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16
Remove and chill the mango mixture for 30 minutes.
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17
To make the coconut sauce, combine the coconut milk, remaining 1/2 cup sugar, and salt in a medium saucepan over medium-high heat.
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18
Bring the mixture to a boil, and cook, stirring, until the sugar dissolves, about 1 minute.
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19
Pour over the steamed rice, mix well, cover and set aside until most of the liquid is absorbed, 30 to 45 minutes.
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20
To serve, spoon 1/2 cup of the rice pudding into each of 6 shallow bowls.
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21
Arrange strawberry slices on top of the pudding and drizzle the mango syrup over the top of the pudding.
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22
Garnish each with mint sprigs and serve at room temperature.
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23
(This dessert is best before it has been refrigerated.)
