Burmese Coconut Rice with Mango
Sweet and creamy coconut rice served with fresh mango slices, a delightful and refreshing Burmese breakfast option.
Ingredients
- 1 cup Jasmine Rice
- 1 can Coconut Milk
- 1/2 cup Water
- 2 tbsp Sugar
- 1/4 tsp Salt
- 2 Mango
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Measure 1 cup of Jasmine Rice into a fine-mesh sieve and rinse it thoroughly under cold running water until the water runs clear.
- 2In a large heavy-bottomed pot, combine the rinsed 1 cup of Jasmine Rice, 1 can of Coconut Milk, 1/2 cup of Water, 2 tbsp of Sugar, and 1/4 tsp of Salt.
- 3Place the pot over medium-high heat (176.7°C / 175°C) and bring the mixture to a boil, stirring occasionally to prevent sticking.
- 4Once boiling, immediately reduce the heat to low (93.33°C / 95°C), cover the pot tightly with a lid, and let it simmer for 20-25 minutes, or until all the liquid has been absorbed and the rice is tender.
- 5Remove the pot from the heat and let it stand, covered, for 5 minutes to allow the rice to steam.
- 6Gently fluff the cooked rice with a fork to separate the grains.
- 7Peel and slice the 2 Mangoes into bite-sized pieces.
- 8Serve the warm, fluffed coconut rice immediately with the sliced 2 Mangoes on the side.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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