Mango Infused Jasmine Rice

"Creamy fragrant jasmine rice. Serve this with something really spicy for a lovely cool-down."
 
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Ready In:
40mins
Ingredients:
6
Serves:
8
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ingredients

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directions

  • Peel and core mangoes.
  • Dice 1 mango into 1/4-inch cubes and set aside.
  • Puree the other mango in a food processor with sugar and set aside.
  • Place water and 1 cup coconut milk in pan with rice.
  • Bring to a boil, stirring occasionally.
  • When the rice reaches a boil, stir it one last time.
  • DO NOT stir again.
  • Place a clean dish towel between pot and lid, laying excess toweling on top of lid. (wrap lid in towel).
  • Wrapping the lid in the towel will catch the condensation that accumulates on the underside of the lid and drips back down into the rice.
  • This will give you nice, fluffy rice that separates easily.
  • Turn the heat down to Low and cook for 20-25 minutes, until ALL of the liquid has absorbed.
  • DON'T lift that lid until the 20 minute mark has passed.
  • Stir in pureed mango.
  • Remove from stove.
  • Stir in diced mangoes and served garnished with the toasted black sesame seeds.

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Reviews

  1. My whole family enjoyed this - it went great with peanut butter bbq chicken. The sweet rice went well with the spice of the chicken.
     
  2. mmmmmmm! this is some yummy rice. unfortunately, i decided last minute to make it and could only find 1 ripe mango. i substituted mango nectar(i forget how much exactly but i think it was around 3/4-1 cup) for the pureed mango, sugar and some of the water and it came out really nicely. i'll definitely make this again so i can see if using all fresh mango makes a difference.
     
  3. Great flavor. The towel trick worked well. My guests loved it and asked for the recipe.
     
  4. This was a very good recipe; I appreciated the towel trick! Next time I think I will puree an additional mango.
     
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