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[quote=Anonymous]For Thai sticky rice, you want to go to an Asian grocery and buy rice called "Thai sweet rice." Sometimes it might also say "Thai sticky rice" or "Thai glutinous rice." You could probably get away with using a Japanese glutinous rice if you can't find Thai rice.

Traditionally, sticky rice is steamed, which helps the texture. You soak the rice in water then steam it. But you can get a serviceable sticky rice by soaking it for an hour, rinsing it, and then cooking it as you normally cook rice (either in a rice cooker or a pot).

For mango sticky rice, you make regular sticky rice. Then you cook a can of coconut milk with a very generous dose of sugar (or, if you are extremely lazy, you buy "coconut cream" from the Latin section of the supermarket).  Then you fold the coconut and sugar mixture into the sticky rice and arrange very ripe sliced mango on the rice.

My own preferred approach, which is not at all traditional, is to make a Thai rice pudding by treating the sticky rice like I would a risotto. I toast the rice with spices, then add coconut milk and cream in small increments, cooking until absorbed, until the rice is ready. Then I stir in some sugar and serve. I like the creaminess of this dish but it does not at all preserve the texture of the rice like a traditional sticky rice desert.[/quote]

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