Ingredients
Sweet Rice
2 cups water
Rice Seasoning
2/3 cup unsweetened coconut milk
1/3 cup granulated sugar
generous pinch of salt
Coconut Sauce
1/2 cup coconut cream (scraped from the can of the coconut milk; if you don’t have enough substitute with more coconut milk)
1/4 cup brown sugar
1 ripe mango, peeled and small diced
4 Tbsp coconut, toasted
Preparation
Follow the instructions on the rice bag and cook the rice appropriately. A rice cooker is best but a small pot will do.
Toast the coconut at 300 degrees for 3 minutes or until it is a light golden brown.
When the rice is nearly done, combine the coconut milk, sugar and salt in a saucepan. Bring the mixture to a simmer over low heat and stir until the sugar dissolves. Remove from the heat.
Combine the coconut cream and brown sugar in a seperate sauce pan and bring to a simmer over low heat. Stir until the sugar dissolves, then set aside.
When the rice is done, let it rest for about ten minutes. Then pour the rice seasoning over the rice, and gently combine with a rice paddle or a rubber spatula.
To serve: Fill a small ramekin with the rice and gently push it down with a rice paddle (or spatula). Invert it onto a plate, spoon some of the coconut sauce over the rice and then sprinkle 1 T of the toasted coconut on top. Spoon some of the diced mango around the plate. Repeat with the remaining three plates.
For optimal flavor and texture, serve immediately or within an hour. After an hour the rice starts to become a little gummy.
