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