Sticky Rice with Mango

This has got to be my favorite Thai dessert. I finally decided to give making it a shot, and I think that I've come up with a version that tastes pretty good.

Ingredients

• 1 cup sticky rice (sometimes also called sweet rice)
• 1 Mango
• 1 can coconut milk
• 3-4 tablespoons sugar
• Pinch of salt
• Sesame seeds
• Water

Preparation

• Soak the rice in water for at least a couple hours, up to overnight. Put rice in a bowl and just cover with water.
  
  
• To cook rice, steam it. Do not boil! Put water in the steamer, cover the part where the food rests in cheese cloth, and put rice on cheese cloth. Steam for 15 minutes. If rice is translucent and somewhat tender, it's done. If some of it is still white, stir it a bit and leave it in for another 3-5 minutes. (If you do not have a steamer, a simple trick is to use a vegetable steamer and a normal pot.)
  
  
• While rice is steaming, pour coconut milk into a small saucepan and bring to a slow simmer. After the consistency thins out, add sugar and salt and take off heat. The idea is to get it to taste sweet, but not overly sweet. (Time this so you take it off the heat right about when the rice is done steaming.)
  
  
• Take rice out of steamer, and lay it out on large plate. Pour enough of the coconut milk sauce over the rice so it is all wet, but not completely swimming. Let it sit for about 5 or 10 minutes, and the rice will soak up all of the coconut milk.
  
  
• To serve, place sliced mango on a plate. Place a big spoonful of rice on the plate, pour a little more of the coconut milk over the rice, and sprinkle some sesame seeds on it. (You don't need the sesame seeds, all the times I've had it in restaurants, it usually seems to have sesame seeds on it, and I liked it.)
  
  
• Note: In my experimenting, soaking 1 cup of rice for about 6-8 hours will make between 3 and 4 servings worth of finished rice. I would guess less soaking time will result in less overall volume.