Mango Infused Jasmine Rice

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 2 cups jasmine rice, uncooked
• 2 ripe mangoes
• 8 ounces coconut milk
• 2 cups water
• 1/4 cup sugar
• 1/4 cup toasted black sesame seed (optional)

Recipe

• 1 peel and core mangoes.
• 2 dice 1 mango into 1/4-inch cubes and set aside.
• 3 puree the other mango in a food processor with sugar and set aside.
• 4 place water and 1 cup coconut milk in pan with rice.
• 5 bring to a boil, stirring occasionally.
• 6 when the rice reaches a boil, stir it one last time.
• 7 do not stir again.
• 8 place a clean dish towel between pot and lid, laying excess toweling on top of lid. (wrap lid in towel).
• 9 wrapping the lid in the towel will catch the condensation that accumulates on the underside of the lid and drips back down into the rice.
• 10 this will give you nice, fluffy rice that separates easily.
• 11 turn the heat down to low and cook for 20-25 minutes, until all of the liquid has absorbed.
• 12 don't lift that lid until the 20 minute mark has passed.
• 13 stir in pureed mango.
• 14 remove from stove.
• 15 stir in diced mangoes and served garnished with the toasted black sesame seeds.