This post is not for you if you don't like major shortcuts or think microwaves and plastic wrap are going to kill us all.
This is the post for you if you like sweet coconut rice with mangoes and don't know how to make it yourself, or if you want it now, but didn't get your rice soaking yesterday. This makes a nice amount for our family of five which is good because usually if you're steaming the rice, you want to make a lot to make up for the hassle, then you have lots and lots of food.
About a cup or so of sticky rice
About a cup of coconut milk
About 1/3 cup of brown sugar
A pinch or two of salt
Rinse your rice and put it in a microwaveable container that holds at least four cups. I use a Pyrex quart measuring cup. Cover the rice by about 3/4 inch of water (or a little less- you can add more later if you need to, but you can't take it away). Let it sit there for at least 10 minutes, or much longer if you want. But no more than 12 hours.
Then cover the container tightly with plastic wrap and stick it in the microwave on high for 3 minutes. Pull it out and stir. Depending on how much rice you have, your container, and the microwave, you'll keep putting it in the microwave for a couple of minutes till it's done. That only took me five minutes total last night, but I've had it take 10 in some microwaves. Just taste it to see if it's the texture you like.
While the rice is cooking, combine the rest of the ingredients in a small pot and just bring to a boil, then remove from the heat. I use a loosely packed 1/3 cup sugar for this to make a not-too-sweet version; add more if you like, or more salt.
When the rice is done, pour the coconut milk over it and stir. Serve with mangoes or nectarines, or just eat it plain.