Mango with Coconut Rice
Ingredients
- 1/2 C. jasmine rice
- 1/2 C. water
- 1 C. plus 1/4 C. light coconut milk
- 3 Tbs. sugar
- 1/2 C. mango sauce
- 2 C. refrigerated cut mango
Directions
Combine rice, water, and 1 cup coconut milk in a saucepan and bring to a boil. Reduce heat and cover. Simmer over low heat for 30 minutes or until rice is cooked. Remove from heat and let sit, covered, for 10 minutes. Drizzle 2 tablespoons of mango sauce onto each plate (4 plates in total). Put some coconut rice in the middle, then top with reserved coconut milk. Put mango on top of that and serve.
