Rinse and soak the sticky rice in cold water for at least 3 hours, up to 12.
Drain the sticky rice. If you have a Thai bamboo sticky rice steamer basket, steam it in there, otherwise line a steamer tray with cheese cloth and steam the rice wrapped in it over boiling water. The rice will take anywhere between 15-25 minutes, depending on how long you let it soak. Check rice according to your soaking time. It should look glossy and be chewy all the way through.
In the meantime, heat the coconut cream gently in a small pot over low heat. Add the sugar and salt and stir to dissolve. Set aside.
In a heatproof bowl combine the steamed sticky rice with the sweet coconut cream. Stir to mix well. Let the mixture stand for 15-20 minutes for the rice to absorb the cream.