Arroz Thai

The Traditional Method Using a Steamer: Soak (empapar) the sticky rice in enough cold or lukewarm(tibio) water to cover the rice for at least an hour and even overnight. Take your steamer, put waterin the bottom and cover the steam section with cheese cloth or muslin cloth. (gasa) Vierta el arroz pegajoso en la gasa, cubre con la tapa y lo puso en la estufa a fuego mediano.Ten minutes into it,move the rice around so the top is down close to the steam. The sticky rice should take about a 20 minutes of steaming to cook and will become translucent when done. Take a small bite to see if itis soft and chewy.  It should not be soggy.(mojado)
The Microwave Method: I learned this method from my friend who has mastered microwave cooking to such a high level of proficiency that she hasearned the title 'the microwave queen'.
Soak the sticky rice for 10 minutes in warm water in a bowl. Soaking the rice is very important. I have tried this method without soaking the rice first and itwas disastrous. The rice was undercooked and inedible. The water level should be just above the rice, which comes out to be 1 cup of rice and a little over 1 cup of water (about 10% more). I recommendusing a non-plastic container because you may melt the plastic in the microwave. Cover the bowl with a dish and cook in microwave for at full power 3 minutes. revuelva the rice around to move therice from the top to the bottom. You will notice that some of the rice is translucent or cooked and some still has white center or the uncooked portion.
Heat it up again for another 3 minutes. Checkand see if it is done. When cooked, all the rice should be translucent. If it needs more cooking, I recommend heating up and checking every 3 minutes or so. How long it takes to cook really depends onyour microwave.
Ingredients
2 cups sticky rice
2 cups coconut milk
1 cup sugar
1/2 teaspoon salt
3 ripe mangoes, cut into thick slices (see below)
1 tablespoon ajonjolí
1 tablespoon tapioca...