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Jasmine Coconut Rice with Mango
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- #3246
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 cup uncooked Soft Jasmine Rice (or long grain)
1 can coconut milk
2/3 cup sugar
1/2 teaspoon salt
1 mango
directions
Cover rice with cold water and rinse. Repeat until the water runs clear, about 3 times, and drain.
In a medium saucepan bring 1 and 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.
In a saucepan, combine coconut milk, sugar and salt. Boil for 3 minutes, stirring frequently. Remove from heat. Pour the boiled coconut milk into the cooked rice. Stir well. Cover top of rice directly with wax paper or aluminum foil. Let rest for 30 minutes at room temperature.
Peel the mango and cut into slices or squares. Spoon the rice, or scoop with an ice cream server onto a serving platter and decorate with mango slices.
added by
internationalrecipes
nutrition data
576 calories, 26 grams fat, 85 grams carbohydrates, 6 grams protein per serving.
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reviews & comments
January 14, 2013
Wonderful!! I was actually looking for a yummy, vegan dinner recipe and didn't even think about the amount of sugar. I substituted brown sugar, since I was out of white, and followed the recipe, except for cooking the rice in the microwave per directions on the package. It was awesome! I ended up making a big salad for dinner and having this as dessert. But I ate dessert first! Yum!