Sweet dessert made from sticky coconut rice "Ka nyao man"

Ingredients:

• 1.5 cups Thai sticky rice (khao niao)
• 1 can (550 g) unsweetened coconut milk
• 1/4 cup sugar
• 1/4 teaspoon salt
• 2 peeled and sliced ​​mangoes
• 6 sprigs of mint

Preparation:

1. In a large bowl, combine the rice with enough water to come 2.5 cm above the rice. Soak for at least 6 hours and up to 24 hours. Drain.
2. Place a bamboo steamer basket in the wok and line it with parchment paper. Add water until it reaches the bottom of the basket by 2.5-4 cm. Bring the water to a boil.
   
   Place the rice in the bottom of the wok, reduce the heat to medium-low, cover the wok with a lid, and cook until the rice is tender, 20-25 minutes. Remove from the heat and transfer the rice to a bowl.
3. Open the coconut milk and skim off the thick layer of cream from the surface. Place in a small saucepan. (Save the remaining coconut milk for another recipe.)
   
   Add sugar and salt to the coconut cream and bring to a boil. Cook, stirring, until the sugar dissolves, about 1 minute. Pour this mixture over the rice, stir well, cover, and let stand until the liquid is absorbed, about 30 minutes.
   
   Serve at room temperature with mango slices. Garnish with mint sprigs. (The finished dish can be stored, covered, at room temperature for 6-8 hours. Do not refrigerate, as this will cause the rice to harden.)