Anonymous wrote:First, Japanese rice is medium grain, not short grain. Second, you need rinse it three times, seven is ridiculous. The bag will usually have directions for stove top cooking, though as already noted, a rice cooker is easiest.

Not ridiculous.

Seven times is what my Japanese grandma, great aunts and mother all insist upon.

If you wash it that many times, you will see a noticeable difference in the color of the run off between the first 2-3 times and the 6th and 7th rinses.

Seven times is absolutely correct.

Sticky rice is also labeled sweet rice at Asain Markets and Internationals Grocery stores. I love the stuff.

First, Japanese rice is medium grain, not short grain. Second, you need rinse it three times, seven is ridiculous. The bag will usually have directions for stove top cooking, though as already noted, a rice cooker is easiest.

Sounds like this is what OP is looking for:
http://food52.com/blog/8902-pok-pok-s-khao-niaw-mamuang-sticky-rice-with-mango-and-salty-sweet-coconut-cream

Anonymous wrote:Get short grain Japanese rice.

Put about 2 cups in a pot.

Rinse the rice seven times (fill pot with water, swish the rice around with your hand, let settle, then pour out extra water--put your hand under the water flow so you don't drop any rice grains into the sink. Bad bad things happen if you do)

Fill the pot with double the amount of rice in the pot. I usually use my fingers to measure (one knuckle=rice, two knuckles=water depth)

Bring to boil over medium low heat. Simmer slowly until water is absorbed.

Turn heat to low and cover, cooking for about 15 minutes.

Turn off stove, remove from heat and let steam covered for about another 10 minutes.

Perfection.

This is how 80 y.o. Asian ladies with no teeth and hunched backs who tip the scales at 90 lbs sopping wet and live in villages with no electricity cook rice.

OP, use a rice cooker. Much less hassle for the modern woman.

--Asian woman who loves her rice cooker

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.