Categories: Mango, Asian 
      Yield: 1 servings 
  
      2 c  Glutinous rice (see notes) 
  3 1/2 c  Coconut milk (see notes) 
    1/2 c  Sugar 
      1 ts Salt 
      6    Mangoes-ripe,peeled & sliced 
           (actually 4 to 6 depending 
           On the size) 
  
  GLUTINOUS RICE: Glutinous or sweet rice is a white, short-grained rice that 
  has a sticky consistency when cooked.  It can be found in Asian markets and 
  many markets with asian specialty sections. 
  CANNED COCONUT MILK: Canned coconut milk also is sold in Asian markets and 
  some supermarkets with Asian specialty sections.  Do not confuse this 
  product with the water inside the coconut. 
  SHORTCUT: A Japanese rice cooker can make short work of cooking the 
  glutinous rice.  Rather than soaking the rice, rinse it 3 times in cold 
  water and drain.  Cook rice according  to manufacturer's directions. 
  PROCEDURE: Cover rice with water and soak at least 6 hours or overnight 
  (see shortcut).  A couple of hours or so before serving, drain rice and 
  spread on a cheesecloth-lined section of a steamer; steam for 45 minutes. 
  During the steaming, sprinkle the rice 2 times with 1/4 cup water. 
  Meanwhile, over medium heat using a Dutch oven or large saucepan, simmer 
  the coconut milk on medium-low heat until it is reduced by one-third in 
  volume.  Use caution toward the end of simmering, because the coconut milk 
  can sen spouts of liquid 2 or 3 inches above the pan toward the end of the 
  simmering time if it is too hot. Remove from heat and stir in sugar and 
  salt. When rice is finished steaming and has rested for 10 minutes, blend 
  it with the warm, sweetened coconut milk; allow to stand for 10 minutes. 
  Immediately arrange rice on platter and place mango on top. Serve.