Thai (Die-For) Sticky Rice and Mangoes

I received a recipe for Thai Sticky Rice, but after making it wasn't sure I liked it. If you've been to The Spice in Ames, their Sticky Rice with Mangoes is to die for. The recipe I had just didn't do it for me. So I changed things a little bit. And I highly recommend steaming the rice, as the first time I made it I cooked it in a double boiler, which I think led to the "bad" rice. Since it's only me eating this, I divided the recipe in half. Below is the full recipe.

Ingredients:

2 cups Thai Sticky Rice, uncooked (also called Sweet Rice)
1 (14-oz.) can coconut milk
1/2 cup sugar
1/2 tsp. salt
Fresh mango cubes

1. Rinse rice 3-4 times until water is clear. Soak rice in lots of water overnight. (I rinsed, then put in warm water and let soak for about 5 hours, changing the water once and replacing with warm water.) Drain.

2. Line a steamer basket with cheesecloth and steam the rice for 12 minutes. (My rice cooker has a steamer basket, so I used that and the cheesecloth. The rice will stick to the cheesecloth, so try to get as much off when you add it to the milk mixture, which is the next step.)

3. Meanwhile, heat the coconut milk, sugar and salt over medium-low heat to dissolve sugar. Add the steamed rice and continue to cook for about 10 minutes more. (I had to add some more coconut milk during this time so it wasn't one big clump. I didn't cook for the whole 10 minutes, either.)

4. Serve with mango cubes (either side-by-side on a dessert plate or in a bowl with mangoes on top of rice).