Coconut Sticky Rice

Instructions

1. Rinse the rice one or twice, cover with water 2-3 inches above the rice line and allow to soak at least 4 hours, or overnight. The grains will absorb much of the water and grow in size. They will also soften; pressing them between your finters will easily break them into pieces.
2. When ready to cook, drain the rice and steam dry (without any water) in a shallow heat-proof dish, placed on a steamer rack over a pot with 2 or more inches of water on the bottom. If you are making a large quantity, use the special sticky rice steaming basket so that the rice grains cook more evenly. When making a large batch, it also helps to turn the rice and sprinkle a little water over the top once or twice during the cooking time.
3. When the rice is about 20 minutes into its steaming, prepare the coconut sauce by heating the coconut milk, sugar and salt together in a saucepan. Warm the milk until the mixture is well blended and smooth. If you wish, add 4-5 (1/4 tsp) drops of jasmine essence. Simmer the sauce for about 10 minutes. Keep the sauce warm.
4. When the rice is done and while it is still hot out of the steamer, pour 3/4 of the mixture over the rice. Stir well with a spoon to make sure all the grains are well coated. The rice should be wet but not swimming in sauce. Add more of the sauce if needed, reserving the remainder for dribbling over the top before serving. Let stand for 15-20 minutes to allow the rice gains to absorb the flavorings.
5. When ready to serve, dish the rice onto individual serving plates, spoon some of the reserved coconut sauce over each portion and arrance sliced mangoes (or other fruit) over the top. Serve warm or at room temperature.