In a bowl, rinse the Thai sticky rice with water about 4-6 times, or until the white starch is removed from the outside of the rice and you are left with unclouded water. While doing this, it helps to rub the grains of rice together in your hands.
Soak the rice in water for at least 5-6 hours, but overnight is best.
Add about four cups of water to your steamer. Insert the steaming shelf and line with cheesecloth. Steam the rice for about 35 minutes, or until the rice is cooked through and tender.
While the rice is steaming, open the unshaken can of coconut milk. Spoon the thick coconut cream from the top of the can into a bowl. There should be about 1/2 cup of coconut cream. Set aside.
Then add the remaining coconut milk from the can into a saucepan with 4 tbsp sugar, and 1/4 tsp salt. Stir, and warm over low heat for five to ten minutes. Do not allow to boil.
Add the cooked rice into a bowl and stir in the coconut milk sauce until all of the rice is coated. Set aside for 20 minutes, allowing the rice to soak in all of the sauce.
While the rice is absorbing the sauce, in the same saucepan, add the coconut cream, 2 tbsp sugar, and 1/4 tsp salt. Stir, and warm over low heat for five to ten minutes.
Peel and slice the mangoes.
Divide the rice and mango slices between four plates, top with the coconut cream sauce, and garnish with your choice of toasted sesame seeds, fried mung beans, lime zest, julienned kaffir lime leaves (my favorite!) and/or mint leaves.
The most important part of this mango sticky rice recipe is the Thai sticky rice, also known as Thai sweet or glutinous rice. You won’t be able to find Thai sticky rice in a regular grocery store, so you can either get it online or swing by an Asian market.
If you don’t already have a Western-style rice steamer, then get the Instant Pot! This pressure cooker is awesome and can make just about anything.