Now, I know traditionally you're supposed to soak the sticky rice then steam it - and that is AWESOME if you want to go that route - but I opt for the super-easy-no-soaking method, otherwise known as a rice cooker (I use this amazing little Rival 6-Cup Rice Cooker from Target. Probably our most used wedding gift ever - thanks, Paul and Rebecca!).
1 (15 oz) can Coconut Milk (NOT LIGHT I don't want anyone commenting or complaining that their version didn't turn out because they used that godforsaken LIGHT Coconut milk. It's just coconut milk with WATER added, of course it won't be as good!)
3/4 C white sugar
1 tsp coarse salt
2 C of sticky rice, cooked (will make about 4 C after cooking)
Fruit of your choice (I used about 1/4 a mango and 4 strawberries for one serving)
1. In a large saucepan on medium-high heat, combine coconut milk, sugar, and salt and stir to dissolve. As soon as the mixture comes to a boil, immediately remove from heat. Reserve 1/3-1/2 C of the coconut sauce in a glass container.
2. Gently fold in the sticky rice (don't stir) to coat completely. Cover the pan and let sit for 10-20 minutes for the rice to absorb all the sauce.
3. Put one or two large spoonfuls of sticky rice on a plate then top with sliced mango and strawberries. Spoon on some of the reserved coconut sauce and sprinkle an extra pinch of coarse salt on top.
I love the contrast of warm rice, cool fruit, and the sweet and salty coconut sauce. Definitely one of my all time favorite desserts.