Drain the rice, place in a casserole dish with the coconut milk, sugar and salt
2
Cook on medium heat until the milk is reduced, stirring constantly so that the rice doesn’t stick or burn.
3
Pass the rice to an oven tray. Flatten and let cool.
4
In a small pot mix the ingredients for the syrup and cook over medium heat until the sugar has dissolved.
5
With the help of a small, round bowl make 4 -6 rice patties and serve on a plate placing the mango cubes on top. Drizzle with syrup and decorate with mint leaves.
1 cup rice (previously soaked in cold water for 6 – 8 hrs.)
2 cups coconut milk
FOR THE SYRUP
¼ cup brown sugar
¼ cup Wwater
Coconut and Mango rice
1
For Rice
Drain the rice, place in a casserole dish with the coconut milk, sugar and salt
2
Cook on medium heat until the milk is reduced, stirring constantly so that the rice doesn’t stick or burn.
3
Pass the rice to an oven tray. Flatten and let cool.
4
For the syrup
In a small pot mix the ingredients for the syrup and cook over medium heat until the sugar has dissolved.
5
With the help of a small, round bowl make 4 -6 rice patties and serve on a plate placing the mango cubes on top. Drizzle with syrup and decorate with mint leaves.
PREPARATION 35 min.
INGREDIENTS 7
SERVINGS 4-6 servings
DIFFICULTY Medium
