1 cup white or black Thai glutinous rice
1 (13.5-ounce) can coconut milk
4 tablespoons sugar
Pinch of salt
Fresh mint, to serve
Assorted fruits, to serve (I used bananas, raspberries and kiwifruit)
Wash the glutinous rice, then place in a bowl and cover with cool water. Soak for at least 2 hours or overnight.
When ready to steam the rice, drain it and then place in a glass bowl, glass pie dish, or other heatproof bowl. Place a heatproof metal trivet inside a large pot, and add enough water to just barely cover the trivet. Place the bowl with the rice on the trivet (the water should just touch the bottom edge of the bowl). Bring the water to a boil, and once boiling, cover the pot with a layer of foil and a lid, and steam for 20 to 30 minutes until the rice is transparent and soft. (Black rice will take about 40 minutes.)
While the rice is steaming, prepare the coconut milk sauce. Open the can of coconut milk without shaking it, skim off about 1/2 cup of the thick cream from the top, and set aside to use for the topping. Gently stir the remaining coconut milk until it's uniform in texture. Combine 1 cup of the stirred coconut milk, sugar and salt in a small pan, and heat until just coming to a boil. Keep warm. (Reserve the remaining coconut milk for another use.)
When the rice has finished cooking, carefully lift out the bowl using oven gloves, as the steam can be very hot. Stir the coconut sauce into the cooked rice until the sauce is completely absorbed. Let the sticky rice sit for about 20 minutes to let the flavors blend.
To serve, place the reserved coconut cream in another small pot and heat until the cream starts to melt and become liquid and just steam around the edges.
Place small spoonfuls of the pudding in bowls, and pour over a few tablespoons of the warm coconut cream. Serve with mint leaves and fresh fruit.