Thai Coconut Rice With Mangoes

Name: Thai Coconut Rice With Mangoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 3 cups, 4-6 serving(s)
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)

Recipe 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

SERVES: 4-6

YIELD: 3 cups

UNITS: US

INGREDIENTS

Nutrition

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

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.
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.
While the rice is cooking, peel the mango and slice into 1/2 inch wedges or cubes. Set aside.
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.