Mangoes with Sticky Rice

Rinse the rice thoroughly with water until the rinse water runs clear. Drain. Place the rice in a saucepan and add the 2 1/4 cups water. Let soak for at least 2 hours or as long as overnight.

Bring the rice to a boil over high heat. Stir to loosen the grains from the bottom of the pan. Continue to boil until all the water on the surface is absorbed, 3-5 minutes. Cover, reduce the heat to low and simmer for 20 minutes. Remove from the heat and let the rice stand, covered, for at least 10 minutes or up to 40 minutes before stirring. The rice should be plumped, tender and sticky. Transfer to a large bowl and set aside.

In a saucepan, combine the coconut cream, sugar and salt and bring to a boil over high heat. Boil, stirring constantly, until reduced to a thick cream, about 5 minutes. Pour the coconut cream over the rice and gently blend together.

TO SERVE:
Line each individual dessert plate with a banana leaf, if desired. Mound about 3/4 cup of the sticky rice on each leaf. Arrange mango slices around the mounds. Sprinkle with toasted coconut or peanuts and serve.