rice, rice and more rice

i am absolutely stuffed from dinner tonight because it was rice, rice, rice and oh, rice...

we had claypot rice for dinner with chicken, lap cheong and chinese mushrooms (very easy - fry all the ingredients in a pan then add to the rice and a packet of Asian Home Gourmet Cantonese Claypot Rice Mix in the rice-cooker) which was OoooOoooOooO...
and then we had Thai sticky rice with mango and coconut cream which was delicious but like josh said, couldnt decide if it wanted to be a hot or cold dish.

anyway, i soaked 1 1/2 cups of glutinous rice overnight (well, actually for about 19 hours) and then cooked it in a pot over the stove with a 3 finger-widths' height of water.
let the water boil before switching it to low and keeping the lid on for about 15 minutes. i did put too much water though so i let it stand uncovered for about 10 minutes so that the excess evaporated. in a pot, heat up 400ml of coconut milk with 225g of sugar and a teaspoon of salt. once it starts to boil, turn the heat off and spoon the rice into the coconut milk, letting it sit for an hour.meanwhile, cut up some mangoes and chill in the fridge. Warm some coconut milk with sugar and a teaspoon of vanilla extract, thickening with some water chestnut flour (or any starch). over one serving of rice, ladle some coconut cream and accompany with chilled mango.
best served either hot or cold (not warm like mine was). :)