Preparation

• Rinse the glutinous rice 6 to 10 times until most of the starch is removed and the water runs clear. Soak the rice in water for about 6 hours.
• Using a steamer, steam the glutinous rice for about 15 minutes until fully cooked, then set aside.
• In a saucepan, add the coconut cream for the rice over medium heat, stirring gently. Add the sugar and salt, and continue stirring until completely dissolved. Once boiling, turn off the heat.
• Combine the cooked glutinous rice in a mixing bowl and slowly add the coconut cream and sugar mixture, incorporating it spoon by spoon. Once combined, cover with plastic to prevent drying out.
• In a separate saucepan, add the remaining coconut cream and salt, and stir over low heat. Bring to a boil, then turn off the heat and set aside in a bowl to serve with the mango sticky rice.