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Ingredients
- 1 c. uncooked Soft Jasmine Rice ( long grain works well too )
- 1 can Coconut Lowfat milk ( light version is fine too )
- 2/3 c. sugar
- 1/2 tsp salt
- 1 x mango
Directions
- Cover rice with cool water and rinse. Repeat till the water runs clear, about 3 times, and drain. In a medium saucepan bring 1 and 3/4 c. of water to a boil. Add in the rice and stir briefly. Reduce heat to a low simmer and cover. Cook for 20-25 min or possibly till the water is absorbed.
- In a saucepan, combine coconut lowfat milk, sugar and salt. Boil for 3 min, stirring frequently. Remove from heat. Pour the boiled coconut lowfat milk into the cooked rice. Stir well. Cover top of rice directly with wax paper or possibly aluminum foil. Let rest for 30 min at room temperature. Peel the mango and cut into slices or possibly squares. Spoon the rice, or possibly scoop with an ice cream server onto a serving platter and decorate with mango slices.
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