A Thai classic, this Sweet Sticky Rice Pudding (Kao-Niew-Moon) recipe is simple to make and wonderfully creamy due to it's use of coconut milk, sugar and a touch of salt. Topping this vegan pudding with sliced mango is highly recommended.

1 can of coconut milk (1 2/3 cups). Do not use 'lite' coconut milk.
1 1/3 cups water
1 cup sugar
1 tsp salt

1 cup white short grain white rice

1)
In a medium saucepan bring the coconut milk, water, sugar and salt to a boil, whisking occasionally.  Add the rice and stir.  Cover and reduce heat to medium low. You'll know that your temperature is correct if a little steam is visible coming from the lid. A lot of steam means your heat is too high.  Cook for 1 hour to 1 hour, 15 minutes without lifting the lid.  The steam that is trapped inside the saucepan is what allows the rice to cook properly.  The rice should be soft and pudding-like.

2)
Remove from heat.  Enjoy hot with sliced mango if available.
This can also be prepared in a rice cooker.
Store in a covered container in the refrigerator.