Thai Sweet Sticky Rice with Mangos - Serves 8-10

adapted from the best, most complete and delicious Asian cookbook I've ever seen or used: The Complete Asian Cooking Companion: the Indispensible Reference Guide to Asian Ingredients, Equipment, Recipes, Tips, and Techniques by Vicky Liley

4 C sticky (glutinous) rice-- I like to use the small grain sweet rice available at Asian markets
2 C coconut cream (not milk)
1 C granulated white sugar plus 2 T extra
1/2 t salt plus pinch extra
1/2 C coconut milk
2-3 fresh mangoes (I like more since they are so awesome), peeled, cut from pit, and thinly sliced
1 T sesame seeds, optionally lightly toasted to enhance flavor (careful not to burn if toasting)

1. Put rice in a large, deep bowl and add water to cover by 2 inches. Soak over night (or for a minimum of 3 hours).
2. Drain. Pour rice into a conical bamboo steamer or steamer basket lined with cheesecloth (optional--I don't think it always makes things easier. I prefer not to use it, actually, but they recommend it, so I'll put it here). Set basket over a steamer pot filled with boiling water. Basket should fit snugly deep inside the pot, but not touch the water. Cover rice, then steam until grains are tender, about 20 minutes.
Halfway through the cooking, toss the rice so it is upended (not as easy as it sounds). It should already be forming into a cohesive ball at this point.
3. In a large bowl, stir coconut cream, sugar, and 1/2 t salt. Add hot rice, stirring until grains are well coated. Let cool to room temperature (do not refrigerate. the rice will harden). The rice will absorb all the coconut liquid. stir occasionally. Alternatively, you can eat the hot rice as soon as it is mixed in the liquid before it "sets" and absorbs completely. This is my husband's favorite way to eat it.
4. Meanwhile in a small bowl, combine coconut milk, extra sugar and a pinch of salt.
5. When ready to serve, divide sticky rice among individual serving bowls. Lay mango slices on top of sticky rice. Pour coconut milk mixture over mangoes and sprinkle with sesame seeds.

note: if fresh mango is unavailable, use canned mango, drained, or slices of banana.