Steps
- Rinse 1 cup of Thai white glutinous rice until the water runs mostly clear. Cover with fresh water; soak for at least 4 hours.
- Drain well. Place in a damp cloth-lined steamer, leaving room around the rice for steam. Cover and steam over boiling water for 20-25 minutes, until tender.
- Meanwhile, heat ⅔ cup of coconut milk, ½ cup of sugar, and ½ teaspoon of salt just until bubbling. Cover and keep hot.
- Immediately mix the hot rice with the hot coconut syrup. Cover for 20 minutes, fold gently, then cover for another 20 minutes.
- For the sauce, mix 1 teaspoon of rice flour and 1 tablespoon of water. Add ½ cup of coconut milk and ¼ teaspoon of salt. Bring to a boil, stirring; remove from the heat and cool.
- Peel and slice 3 ripe mangoes. Serve alongside the rice with the coconut sauce.