Transfer the rice to a large bowl filled with water. Make sure the bowl is large enough to hold enough water to cover the rice. Allow the rice to soak overnight.
Wrap up the rice in a cheesecloth. After the rice has been soaking for at least one hour, drain and rinse, then transfer to the center of a large cheesecloth. Allow it to drain. Then loosely wrap the rice in the cheesecloth (loose, yet secure enough that none of the grains can escape).
Prepare your steamer. I do not own a sticky rice steamer pot. I used my pasta pan with the colander.
Add enough water to your pot so that it is filled by approximately 1-inch. Transfer the wrapped-up rice to the pot and place it on top of the steaming basket (making sure it doesn't fall to the side and into the water). Cover with a tight-fitting lid and bring water to a boil over high heat. Reduce heat to a simmer and allow the rice to steam for 15-20 minutes, or until grains become translucent.
Heat the coconut milk. As the rice steams, heat 1 can of coconut milk over medium heat. Stir often to prevent the coconut milk from burning or curdling. Add the sugar and salt, stirring continuously until dissolved. Set aside, keep warm.
Put it together. Transfer the steamed rice to a large bowl and mix with the sweetened coconut milk. Cover. Allow rice to rest for 15 minutes as it absorbs the coconut milk.
Prepare the coconut cream sauce. In a small saucepan, add the coconut cream (or milk) rice flour and sugar. Bring to a low boil, then reduce heat to low. Simmer until slightly thickened.
Serve. Transfer a scoop or warm coconut sticky rice to a small serving plate and serve with seasonal mango, strawberries and coconut cream sauce,.
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