Friday, May 14, 2010

Jasmine Coconut Rice with Mango

1 cup uncooked Soft Jasmine Rice (or long grain)
1 can Coconut Milk
2/3 cup sugar
1/2 teaspoon salt
1 mango

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.

Recipe from here.


Emily said...

Yum, that sounds so good right now. Was it just like the one we had at Bangkok Grill?

Kim said...

They use different rices. All of the coconut rices I've had in Thai restaurants use sticky rice, but I didn't have any of that kind, and it's kind of a pain to make (although much more delicious than any other rice I've had). You have to soak it overnight and then steam it instead of boiling it. Well worth it, but you have to plan ahead.