This rice could be a dessert if you wanted it to be. It is SO good, with just the right amount of sweetness to compliment savory dishes. I have this thing where I can not cook rice without a rice cooker. No matter what I do it turns out crunchy, or mushy- usually both. So, my directions use a rice cooker. Although, I’m sure it would be just as good made on the stove-top. That is, as long as I don’t make it. 🙂
Thai Mint-Mango Rice
2 cups jasmine rice
1 (12-ounce) can coconut milk, light or regular
2 1/2 cups water
1 Tablespoon minced ginger root
pinch of salt
1 mango, diced
1/4 cup mint leaves, chopped
1/4 cup sliced almonds
1. Combine rice, coconut milk, water, ginger and salt in the rice cooker. Set to white rice.
2. When the rice is done, stir in diced mango and mint leaves. Garnish with sliced almonds and a squirt of lime juice before serving.