- 2 cups rice
- 2 3/4 cups water
- 1-2 ripe mangos, cut into bite-sized pieces
- 1/4 cup brown sugar
- 1 can coconut milk (8 oz.)
- 1/4 tsp salt
- 1 3/4 tsp coconut flavoring
- 3/4 tsp vanilla
- 2 tbsp cornstarch dissolved into 2 tbsp water
- Soak the rice in 2 cups water for 20 minutes.
- Steam rice in a pot by adding 3/4 cup water to the rice+water mixture from step 1. Add 1/2 can coconut milk, 1/4 tsp salt, 1 tsp coconut flavoring, and 1 tbsp brown sugar.
- Stir into the rice, lifting any rice grains that have stuck to the bottom of the pot.
- Bring to a gentle boil, then partially cover with a lid. Turn the heat down to medium low.
- Allow to simmer for 20 minutes, or until the water has been absorbed by the rice.
- Remove the pot from the heat, place the lid on tight, and leave to steam cook for another 5-10 min.
- To make the sauce, warm the rest of the can of coconut milk together with 3 tbsp sugar, a pinch of salt, 3/4 tsp coconut flavoring, and 3/4 tsp vanilla flavoring over medium heat for 5 minutes.
- Add cornstarch/water to the sauce and stir to thicken it slightly. Turn down heat to low as it thickens.
- Scoop rice onto a plate, arrange mangoes to the side, and spoon sauce over rice and mangoes.
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