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Celia's Sticky Rice with Mangoes - Kao Niow Mamuang

3 cups Sticky (glutinous) rice (can be found at asian markets)
2 cups canned coconut cream (milk)
1 cup sugar
2 teaspoons salt
3-6 ripe mangoes

soak 3 cups of sticky rice in water - enough to cover - all day or overnight.
Cook in rice basket over boiling water until a little translucent, shiny and , when rolled into a ball in the basket, holds its ball shape without separating. When done, place in a heat-resistant dish. In a medium size saucepan, heat coconut cream until you see small oil bubbles on top. (it spatters and errupts while heating so be careful not to get burned). Once heated, remove from heat. Add 1 cup sugar and 2 teaspoons of salt and stir to dissolve. Pour over sticky rice and let soak in. Serve with slices of mango.

This is a popular Thai food dessert

Recipe Contributed by Celia (Milligan) Cortes