Thai Mango Sticky Sweet Rice Dessert

1c Thai Sweet Rice (also called "sticky rice", available at Asian food stores) *not gluten free
1 3/4 c water
1-2 ripe mangoes, cut into bite-size pieces
1/4c + 1T brown sugar
1 can good quality coconut milk (there is appx. 2c in a can, if you still need to use those coconuts)
1/4t salt
2t coconut flavoring (found by the food coloring on the baking aisle)
1t vanilla
2t cornstarch dissolved in 2T cold water

1- Soak the sweet rice in 1c water for 20 minutes, or up to 1 hour.
2- The sticky rice can be steamed or made in a pot. To make it in a pot, do not drain. Add 3/4c more water to the rice, plus 1/4 can coconut milk (or 1/2c), 1/4t salt, 1tsp. coconut flavoring, and 1T brown sugar. Stir this into the rice, lifting and rice grains that have stuck to the bottom of the pot.
3- Bring to a gentle boil, then partially cover with a lid (leaving some room for steam to escape). Turn the heat down to medium-low.
4- Allow to simmer for 20 min, or until the water has been absorbed by the rice. Remove the pot from the heat, place the lid on tight, and leave to "steam" cook for 5-10 min.
5- Make sauce and serve the dessert right away, or store the rice (covered) in the refrigerator until you're ready to use it.
6- To make the sauce, warm the rest of the coconut milk (1 1/2c) together with 1/4c brown sugar, a pinch of salt, 1t coconut flavoring and 1t vanilla over med. heat (5 min.).
7- Add cornstarch (dissolved in water) to the sauce and stir to thicken it slightly. As it thickens, turn down heat to low. When thickened, remove from heat. Tip: Try not to boil the sauce, or you will lose that wonderful coconut flavor.

Place scoops of the sticky rice in bowls (may be served cold, warm or at room temp.). Ladle a generous amount of warm coconut sauce over the rice (creating an "island" of sticky rice). Add slices of ripe fresh mango and top with more sauce.
Enjoy!!!!