Thai Coconut-Mango Sticky Rice

Rice: Cook rice according to package directions, but substitute coconut milk for half of the water, and add half the sugar.

It should be fairly dry when you finish cooking it, without any liquid visible in the pot.

Sauce: In a medium saucepan, boil the rest of the coconut milk with the second half of the sugar.

Keep this at a full boil until the rice is cooked, or until it reaches a thick, syrupy consistency.

Presentation: Arrange the cooked coconut rice in a bowl or plate with the mango slices in some kind of pretty formation and dribble a bit of the sauce over the whole thing.