Time:
25 minutes to assemble
30 minutes to rest
Total Time: 55 minutes
1 cup uncooked Jasmine Rice
1 can Coconut Milk
2/3 cup sugar
1/2 tsp salt
1 mango
Cooking Instructions
1 Cover rice with cold water and rinse. Repeat until the water runs clear, about 3 times, and drain.
2 In a medium saucepan bring 1 & 3/4 cups of water to a boil. Add the rice and stir briefly. Reduce heat to a low simmer and cover. Cook for 20-25 minutes or until the water is absorbed.
3 In a saucepan, combine coconut milk, sugar and salt. Boil for 3 minutes, stirring frequently. Remove from heat.
4 Pour the boiled coconut milk into the cooked rice. Stir well.
5 Cover top of rice directly with wax paper or aluminum foil. Let rest for 30 minutes at room temperature.
6 Peel the mango and cut into slices or squares.
7 Spoon the rice, or scoop with an ice cream server onto a serving platter and decorate with mango slices.
