Thai Coconut Rice With Mangoes

Submitted by justin

"an easy-to-make-at-home spin on the classic Thai desert: sticky rice with mangoes. However, we recreate the delicately sweet coconutty taste by using jasmine rice, available everywhere, instead of hard-to-find "sticky rice". Sprinkle with Piquant Post Kaffir Lime powder for authentic pizzazz!"

 

• Ready In: 35mins
• Ingredients: 8
• Yields: 3 cups
• Serves: 4-6

ingredients

• 1 1⁄2 cups jasmine rice
• 1 (14 1/2 ounce) can coconut milk (light coconut milk okay)
• 1 cup water
• 1⁄4 cup sugar
• 1 large ripe mango, sliced into wedges
• 1⁄2 teaspoon salt (optional)
• 1 teaspoon kaffir lime leaf spices
• 1 handful mint (to garnish) (optional)

directions

1. Rinse the rice in a mesh strainer under cold water. You can also rinse in the pot, carefully pouring out the water, using the lid to keep rice from falling out.
2. Place the rice in a medium pot with coconut milk, water, sugar, and salt. Heat the pot on Med-High heat. As soon as you see the first bubbles of a boil, lower the heat to Low and cover. Simmer for 20 minutes.
3. While the rice is cooking, peel the mango and slice into 1/2 inch wedges or cubes. Set aside.
4. After 20 mins, pull the rice off the stove and let stand covered for ~10 minutes Sprinkle with Piquant Post Kaffir Lime Powder then fluff rice with a fork. Scoop rice to a plate and top with mangoes and a sprig of mint.