To serve between two and four people, have ready:-
A cup of Thai Sweet rice; a large cup of water, just under twice as much; two ripe mangos already cut up; a tablespoon of brown sugar; a can of coconut milk (not a cheap one) a small spoon of salt; two teaspoonful of coconut flavouring; one teaspoon of vanilla; two teaspoons of arrowroot powder dissolved in two tablespoons of water.
To prepare the rice :-
Soak the rice in 1 cup water for minimum of half an hour and maximum of four hours.
Add another ¾ cup of water plus ¼ can of coconut milk, ¼ teaspoon of salt and 1 tablespoon of brown sugar. Stir all into the rice.
Bring to a gentle boil, then partially cover with a lid.
Put in medium-low heat. Leave a gap for steam to escape under the saucepan lid. Simmer for in 20 minutes, or until the coconut-water has been absorbed by the rice.
Turn off the heat, but leave the pot on the burner with the lid on tight.
Allow to sit for 5-10 minutes.
To prepare the sauce:-
Warm (do not boil) the rest of the can of coconut milk over medium-low heat for five minutes. Add three tablespoons of sugar, stirring to dissolve.
Taste the sauce for sweetness, adding more sugar if desired, remembering that the sweetness will dissolve when added to the rice.
Add scoops of rice directly to the sauce pot and stir over low heat, gently breaking apart large lumps, but leaving smaller lumps/chunks).
Add the mango pieces and gently stir until everything is warmed through.
Divide up equally and make sure everyone has plenty of mango and sauce.