Lori's Mango & Rice

First make sure you use "sticky" rice.

Rinse 2 cups rice until water is clear and let stand in 2 1/3 cups water for at least 2 hours.

Bring rice and water to boil and slowly boil, stirring occasionally until most liquid is reduced leaving little craters. Cover and cook very low for 20 minutes. Remove from heat and let stand covered for 10 minutes. Pour one can (app 13 1/2 oz) unsweetened coconut milk (shake well) into saucepan with 2/3 cup sugar and 1/2 t salt. Bring to simmer and continue simmering for at least 10 minutes until milk is thick and will cover the back of a spoon. Pour half of milk over rice, stir gently until blended. Let rice stand for 30 minutes. Stir in remaining milk and serve with sliced fresh mango. You can garnish with lime zest or fresh mint if you wish.

Sounds complicated, but it's really not. Oh, and you can't refrigerate leftover rice because it will harden. The restaurants just leave it at room temperature.