Mango Infused Jasmine Rice

Recipe by Kay D.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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