How to make it

  • Cover rice with cold water and rinse.
  • Repeat until the water runs clear, about 3 times, and drain.
  • In a medium saucepan bring 1 3/4 cups of water to a boil.
  • Add the rice and stir briefly.
  • Reduce heat to a low simmer and cover.
  • Cook for 20-25 minutes or until the water is absorbed.
  • In a saucepan, combine coconut milk, sugar and salt.
  • Boil for 3 minutes, stirring frequently.
  • Remove from heat.
  • Pour the boiled coconut milk into the cooked rice.
  • Stir well.
  • Cover top of rice directly with wax paper or aluminum foil.
  • Let rest for 30 minutes at room temperature.
  • Peel the mango and cut into slices or squares.
  • Spoon the rice, or scoop with an ice cream server onto a serving platter and decorate with mango slices.

Reviews & Comments 2

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  • midgelet 9 years ago
    well you know it goes, everyone has different flavor expectations! Glad most enjoyed it. We do to. Thanks for the nice comments!

    Was this review helpful? Yes Flag
  • swamikitty 9 years ago
    Made it without mango...flavor was very mild. I would have preferred a stronger flavor (maybe will try a sprinkle of ginger next time). Everyone else in house thought it was perfect and tasted like rice pudding, with a hint of coconut.
    Was this review helpful? Yes Flag

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