Sticky Rice with Mango

My family loves sticky rice with mango, the quintessential Thai dessert.  I have tried several recipes, with the hopes of finding one that was simple enough that we could enjoy this dessert often during mango season.  I think I have succeeded, with a few adjustments.  If you don't have a rice cooker, you may want to follow the link below to the original recipe.  See what you think!

Sticky Rice with Mango
Adapted from
Serves 6

 1 1/2 cups uncooked sweet rice (sushi rice works too!)
 2 cups water
 14 oz can coconut milk (divided)
 1 cup white sugar
 1/2 teaspoon salt
 1/2 cup coconut milk
 1 tablespoon white sugar
 1/4 teaspoon salt
 1 tablespoon tapioca starch (cornstarch could be a good substitute)
 3 mangos, peeled and sliced

Combine the rice and water in a rice cooker.  Press the cook button.  It takes about half an hour for the rice to cook, in the meantime peel and slice the mangos.

While the rice cooks, mix together 1 1/2 cups coconut milk (reserve 1/2 cup from the can and use the rest), 1 cup sugar, and 1/2 teaspoon salt in a large measuring cup.  When the rice is cooked, add the mixture to the steaming rice, cover and set the rice cooker to "Keep Warm"  for another half hour.  Unplug the rice cooker to let the rice cool.

Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil.

Form flat round pads with the sticky rice on serving dishes and spread a little sauce over each. Arrange the mangos on top of the rice. Drizzle the remaining sauce over the mangos and rice. Serve.