Creamy Rice & Mango
Material:
- ½ cup of grated coconut
- 1½ cups of short grain rice
- ½ cup caster sugar
- 4 cup water
- 2 mangoes, peeled, seeded and sliced
- 1 pack of Ayam Brand™ Coconut Milk 200ml
How to make:
Baking:
- Spread the grated coconut evenly over the baking sheet and place the baking sheet to bake in the preheated oven at 190ºC for about 10 minutes, until slightly golden.
Boiling:
- Mix in a saucepan rice, sugar and water. Stir well and bring to a boil.
- Boil for 15 to 20 minutes, until the water is absorbed by the rice.
- Add thick coconut milk. Always put coconut milk at the end to keep all the aromas.
Presentation:
- Serve the rice next to the mango slices and sprinkle the oven-roasted grated coconut on top.