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1
Drain the soaked sticky rice and transfer it to a steamer basket.
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2
Place the steamer basket over several inches of water in a saucepan or the base of a steamer.
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3
Bring the water to a rolling boil over medium-high heat.
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4
cover and cook, adjusting the heat to maintain a steady flow of steam, until the rice swells and glistens and is sticky enough to pinch into pleasing chewy lumps, 30-45 minutes.
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5
Replenish the steamer base with boiling water as needed to maintain the flow of steam.
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6
While the rice is steaming, combine the coconut milk, sugar, and salt in a medium saucepan over medium heat.
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7
Cook and stir gently for 3 to 4 minutes, until the sugar and salt dissolves into a smooth sauce.
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8
Remove from heat and set aside.
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9
When the rice is cooked, transfer it to a large bowl; you will have about 4 cups cooked sticky rice.
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10
Pour the sweetened coconut milk over the rice and stir gently to mix it evenly into the hot rice.
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11
Cover, and set aside for at least 30 minutes and as long as 3 hours, to let the rice absorb the sauce.
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12
Meanwhile, peal the mangoes and cut the flesh off the long flat pits.
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13
Cut it into generous chunks and set aside.
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14
To serve, place a fist-sized portion of coconut rice and an equal portion of the mango chunks on each of 6 salad or dessert plates.
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15
Serve at room temperature with a fork and spoon.
