Thai Coconut Rice Pudding with Mango

Ingredients

• 2 cups Coconut Milk
• 1/2 cup Jasmine Rice
• 1 cup Water
• 1/4 cup Sugar
• 1/4 teaspoon Salt
• 1 large Fresh Mango
• 2 tablespoons Toasted Coconut Flakes

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the jasmine rice under cold water until the water runs clear.
2. 2In a medium saucepan, combine coconut milk, rice, water, sugar, and salt.
3. 3Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 30-35 minutes, or until rice is tender and the liquid is absorbed. Stir occasionally to prevent sticking.
4. 4Remove from heat and let stand, covered, for 5 minutes.
5. 5Spoon the rice pudding into bowls and top with diced mango and toasted coconut flakes.
6. 6Serve warm or at room temperature.

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