MANGO INFUSED JASMINE RICE

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Make and share this Mango Infused Jasmine Rice recipe from Food.com.

Provided by Kay D.

Categories     Long Grain Rice

Time 40m

Yield 8 serving(s)

Number Of Ingredients 6

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)

Steps:

  • Peel and core mangoes.
  • Dice 1 mango into 1/4-inch cubes and set aside.
  • Puree the other mango in a food processor with sugar and set aside.
  • Place water and 1 cup coconut milk in pan with rice.
  • Bring to a boil, stirring occasionally.
  • When the rice reaches a boil, stir it one last time.
  • DO NOT stir again.
  • Place a clean dish towel between pot and lid, laying excess toweling on top of lid. (wrap lid in towel).
  • 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.
  • This will give you nice, fluffy rice that separates easily.
  • Turn the heat down to Low and cook for 20-25 minutes, until ALL of the liquid has absorbed.
  • DON'T lift that lid until the 20 minute mark has passed.
  • Stir in pureed mango.
  • Remove from stove.
  • Stir in diced mangoes and served garnished with the toasted black sesame seeds.

Nutrition Facts : Calories 285.8, Fat 5.6, SaturatedFat 4.7, Sodium 20.3, Carbohydrate 55.3, Fiber 2.9, Sugar 15.7, Protein 4.2

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