Ingredients

To make this recipe, you'll need a bamboo steamer, preferably one that looks like an old-fashioned spittoon that's available in Asian markets (such as the Southeast Supermarket at 9th South and 450 East). It will not work well in an electric rice cooker. For more Bangkok Thai recipes, check www.bangkokthai.com.

2 cups glutinous white rice (for sticky black rice, use half white and half black rice)
About 12 ounces Maeploy brand coconut milk
2-3 tablespoons sugar
Dash of salt
Sliced mango

Directions

Soak rice at least 4 hours in cold water. Transfer the rice and soaking water into the steaming basket. Place an upside-down plate on top to hold in the steam. Steam until soft, 20-30 minutes. Remove from steamer and keep warm in a closed container.

Add coconut milk, sugar and salt until it's combined well with rice. Serve with the mango. You can also use strawberries, seasonal fruit such as poached pears, or custard.