<b>Sticky Rice and Mangoes</b>


1 1/2 cups glutinous rice
2 cups water
1 cup *coconut cream
1/4 -1/2 cup palm or granulated sugar
4-5 ripe mangoes, peeled and diced into 1/2 cubes

Rinse the rice well and soak, covered in cold water overnight.
Drain and place in a large saucepan, cover with the 2 cups of water, toss in a pinch of salt and bring to a boil.
Reduce to a slow simmer, cover, and cook for about 10-12 minutes. The rice will be very sticky, but tender. Do not stir it  too much, or it will break up and get mushy.
In a bowl, mix the coconut cream  and the sugar together, adjusting the sweetness to your taste. Add the rice and toss gently to coat well. Let stand at least 30 minutes at room temperature before serving.
Serve in a large shallow dish, with the mangoes piled on top. Drizzle with the remaining coconut cream.
Cilantro sprigs make an excellent garnish, and add an intriguing contrast too.

* Coconut Cream is sold in most grocery stores in the drink mixes section. It is sweeter than standard coconut milk, and is used in Pina Coladas.