There is a trick to making this that we learned from a friend who had several exchange students from Thailand. Add only half of the sweet coconut milk mixture first, and the remainder just before serving. I like this best still warm, but it also makes excellent leftovers for breakfast the next day.
Mango Sticky Rice
1 cup sweet rice (found in Asian section of your local grocery store)
2 cups water
Bring water to a boil, add rice. Stir, reduce heat to simmer and cover. Cook 17-20 minutes, until rice is tender.
For sweet coconut milk:
1 can coconut milk
2/3 cup sugar
1/2 teaspoon salt
In a small saucepan, mix ingredients together. Just before the rice is finished cooking, bring this mixture to a boil and boil for three minutes, then remove from heat. Stir half of this mixture into the cooked rice. Cover the surface of the rice with wax paper or foil, and let it cool for 30 minutes (it should still be slightly warm).
While this is cooling, dice 2 ripe mangoes. After the 30 minutes are up, stir in the remainder of the coconut milk mixture, and one of the diced mangoes. When serving, top with the remaining diced mango bits.