Thai Coconut Rice With Mangoes

READY IN: 35mins
SERVES: 4-6
YIELD: 3 cups
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    cups jasmine rice
  • 1
    (14 1/2 ounce) can coconut milk (light coconut milk okay)
  • 1
    cup water
  • 14
    cup sugar
  • 1
    large ripe mango, sliced into wedges
  • 12
    teaspoon salt (optional)
  • 1
    teaspoon kaffir lime leaf spices
  • 1
    handful mint (to garnish) (optional)
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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.
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