Mangoes With Sticky Rice See Directions This classic Thai dessert combines fresh mangoes with coconut milk and sticky (or glutinous) rice. The latter may be bought in any Asian food store. Cover 250 g of sticky rice with water and soak overnight. Drain the rice and cook in a steamer for 45 minutes (line the top of the steamer with cheesecloth or, at a pinch, a tea-towel and spread the rice out in it). Then pack the rice into a bowl firmly, pressing it down. In a saucepan, simmer together 700 ml thick coconut milk, 100 g sugar and a pinch of salt for about 5 minutes, stirring from time to time. Pour half over the rice then refrigerate for at least an hour. Peel and slice as many medium-sized ripe mangoes as will provide half a mango per serving. Turn the rice-cake out of the bowl and slice it thickly Serve each slice with a fan of mango and spoon over the remaining sweet coconut milk. Makes 4 to 6 servings. Yield: 4