Who knew heaven could be so simple? One of my girl's nights out brought this unexpected delight to my palate and I was lucky enough to buy some GF Coconut Fortune Cookies from A Taste of Thai (who shared this recipe with us.) Go on and try it -- just once!
INGREDIENTS:
1 c. uncooked Jasmine rice
1 13.5 oz can of Coconut milk
2/3 C. sugar
1/2 tsp. salt
2 ripe mangoes
Prepare jasmine rice according to package. In a separate saucepan, combine coconut, milk, sugar and salt. Boil for 3 minutes, stirring frequently. Remove from heat. Pour hot coconut mixture into cooked rice, stir well. Lightly press plastic wrap onto mixture in saucepan to cover. Let rest at room temperature for 30 minutes (this is a great time to peal the mango). Spoon rice onto a plate and garnish with mango slices.
INGREDIENTS:
1 c. uncooked Jasmine rice
1 13.5 oz can of Coconut milk
2/3 C. sugar
1/2 tsp. salt
2 ripe mangoes
Prepare jasmine rice according to package. In a separate saucepan, combine coconut, milk, sugar and salt. Boil for 3 minutes, stirring frequently. Remove from heat. Pour hot coconut mixture into cooked rice, stir well. Lightly press plastic wrap onto mixture in saucepan to cover. Let rest at room temperature for 30 minutes (this is a great time to peal the mango). Spoon rice onto a plate and garnish with mango slices.
This was delish. So glad we got to share it.
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