Mango Sticky Rice Recipe

Here is the recipe for the Thai dessert I made. It sounds daunting, but as long as you have your cheese cloth it is easy. You can use regular rice, but the texture is more like pudding if you use sticky rice.
Ingredients:
1 1/2 cups glutinous (sticky) rice
1 1/3 cups well-stirred canned unsweetened coconut milk
3 tablespoons
1/4 teaspoon salt
2 large ripe mangoes (chilled whole in refrigerator)
Zest of one lime
Preparation:
To prepare the sticky
rice:
Working in the sink, put the rice into a large bowl with plenty of water;
stir well by hand. When the rice has settled to the bottom, pour off most of the cloudy
water, refill and repeat until the water runs fairly clear. Soak the rice in
plenty of water for 6 to 8 hours, preferably overnight (the grains will absorb
water and grow in size). When ready to cook, drain rice well. Line your steamer
with a cheese cloth and pour in the soaked rice. (Susan uses her rice cooker.
Fill the rice pan with water and turn it to high. When the water boils but the rice
filled steamer on the cooker). Cover and steam the rice approximately 30 to 40
minutes, or until tender (check water level in pan occasionally, adding more
hot water if necessary). When rice is translucent and somewhat tender, it's
done. While rice is steaming, in a small saucepan bring coconut milk to a slow
simmer, stirring constantly (hard boiled coconut milk will curdle). Add sugar
and salt; stirring until sugar is dissolved; remove from heat. Keep mixture
warm. Reserve approximately 1/3 to 1/2 cup coconut-milk sauce; refrigerate
until cool and thicken slightly.
Transfer hot cooked rice to a bowl
and stir in coconut-milk mixture. Stir well with a spoon to make sure all the
grains are well coated. Let rice stand, covered, approximately 20 to 30
minutes, or until coconut-milk mixture is absorbed (the rice should be a little
mushy). NOTE: Rice may be prepared up to this point
2 hours ahead and kept covered at room temperature.
Just before serving, peel mangoes
and then thinly slice by cutting lengthwise through flesh to the stone; discard
the stone. Sprinkle with lime zest and pile the mangoes on top. Serve at room
temperature. Makes 4 to 6 servings.