Ok, Im doing a report on Thailand and their main export is rice. There are many different ways to make it and we have to bring in a certain dish. It just so happens that My teachers favorite rice is something like sticky.sweet rice, i am not sure if thats the proper name for it but thats what Im calling it anyway. She said it has stuff like milk and brownsugar or cinimon in it. Its due tommorow and worth ALOT of my grade in order to pass my 8th grade science class and get to high school. I have the bag of rice, now all I need to do is make it Sticky/sweet. Can anyone help me???

Ingredients:2 cups sticky rice2 cups coconut milk1 cup sugar1/2 teaspoon salt3 ripe mangoes, cut into thick slices (see below)1 tablespoon toasted sesame seeds (optional)1 tablespoon tapioca starch1 tablespoon sugar1/4 teaspoon saltMethod:Prepare the 2 cups sticky rice as per our detailed instructions. While sticky rice is steaming, mix together 1.5 cups coconut milk, 1 cup sugar, 1/2 teaspoon salt and bring to a boil. Set aside to cool (for a more fancy preparation, you can strain the coconut milk in a cheesecloth before setting to cool, but this is not necessary). Immediately after sticky rice is cooked, and still hot, put it into the coconut sauce and stir together well. Cover for 1 hour (or less is ok) and let cool.ToppingMix 1/2 cup coconut milk with 1/4 teaspoon salt, 1 tablespoon sugar and the tapioca starch. Bring to a boil.Put the sticky rice and mangoes on a serving dish. Pour the topping sauce over the sticky rice and sprinkle with the toasted sesame seeds. Enjoy!

I don't know if this is what you are looking for but i got it from a site about thai food.INGREDIENTS:Serves 2-41 cup Thai Sweet Rice (also called "sticky rice", available at Asian markets and grocery stores)1 3/4 cups water1 ripe mango, cut into bite-size pieces (look for mangos that are fragrant and easily bruised), or 1 pkg frozen mango1/4 cup + 1 Tbsp. brown sugar (for a natural sweetener substitute maple syrup)1 can good-quality coconut milk1/4 tsp. + pinch of salt2 tsp. coconut flavoring 1 tsp. vanilla2 tsp. cornstarch or arrowroot powder dissolved in 2 Tbsp. waterPREPARATION:Soak the sweet rice in 1 cup water for 20 minutes, or up to 1 hour.When done soaking, add 3/4 cup (more) water plus 1/4 can coconut milk, 1/4 tsp. salt, 1 tsp. coconut flavoring, and 1 Tbsp. brown sugar. Stir this into the rice, lifting any rice grains that have stuck to the bottom of the pot. Gradually 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 (#2.5 to 3 on the dial). Allow to cook for 10-20 minutes, 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 minutes. The heat within the rice pot will finish cooking the rice. Make sauce and serve the dessert right away, or store the rice (covered) in the refrigerator until you're ready to use it. To make the sauce, warm the rest of the can of coconut milk together with 1/4 cup sugar, a pinch of salt, 1 tsp. coconut flavoring and 1 tsp. vanilla flavoring over medium heat (5 minutes). Add cornstarch or arrowroot powder (dissolved in the water) to the sauce and stir to thicken it slightly. As it thickens, turn down heat to low. When thickened, remove from heat (this should only take a couple of minutes). Tip: Try not to over-cook the sauce, or you will lose that wonderful coconut flavor. Before serving, taste-test the sauce for sweetness, adding more sugar if desired. If too sweet for your taste, add a little more coconut milk. There are 2 ways to serve this dessert:Place scoops of the sticky rice in bowls (Note that sticky rice can be served cold, warm, or at room temperature, as desired). Ladle a generous amount of warm coconut sauce over the rice (creating an “island� of sticky rice). Add slices/pieces of ripe fresh mango. (If using frozen mango, be sure to give it enough time to thaw before serving.) For "saucier" rice: Add rice (portion out 1 scoop per person) directly to the sauce pot and stir over low heat, gently breaking apart the larger lumps, but leaving smaller lumps/chunks). Now add the mango pieces and gently stir until everything is warmed through. Portion out into serving bowls, making sure everyone has equal amounts of rice, mango, and sauce. Enjoy!

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