I got the recipe from Food.com, by Sass Smith:
-First, I quadrupled the recipe and I used Jasmine Rice instead of the more traditional Sticky Rice, but the recipe below should make about 3 servings. Follow the link above for all the nutritional info.
-Also, I think I undercooked the rice slightly, I recommend adding water if the rice dries out too soon.
-If you're wondering, it kind of tastes like rice pudding times AWESOME!!
1Rice: Cook rice according to package directions, but substitute coconut milk for half of the water, and add half the sugar.
2It should be fairly dry when you finish cooking it, without any liquid visible in the pot.
3Sauce: In a medium saucepan, boil the rest of the coconut milk with the second half of the sugar.
4Keep this at a full boil until the rice is cooked, or until it reaches a thick, syrupy consistency.
5Presentation: 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