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Main Ingredients | Jasmine rice, Coconut milk |
Cuisine | Thai |
Course | Desserts |
Prep Time | 6-10 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Sweet |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Coconut Rice with Mango
- ¾ cup Jasmine rice
- 2 cups Coconut milk
- 2 medium Ripe mangoes peeled, seeded and cut into small pieces
- 2-3 tablespoons Jaggery (gur) grated
- to taste Salt
- 1 teaspoon Vanilla essence
- for garnishing Mint sprig
Method
- Roast rice in a small deep non-stick pan till light brown. Add coconut milk, mix, and cover and cook till rice is ¾ done.
- Add jaggery, mix and cook till rice is fully cooked.
- Add salt and vanilla essence and mix well.
- Place a large cookie cutter on a serving platter and ½ fill it with coconut rice. Put mangoes on top and level it out.
- Demould and serve immediately garnished with a fresh mint sprig.
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