- 300g jasmine rice
- 100g caster sugar
- 200ml canned coconut milk
- 400ml water
- 1 ripe mango, peeled and
- finely chopped
- 2 tbsp mint leaves, chopped
- 1 lime, cut into wedges
Combine rice, caster sugar, coconut milk and water in a heavy-bottomed saucepan and bring to the boil, stirring constantly to prevent the rice sticking. Simmer very gently, uncovered, on the lowest possible heat for 20 minutes, stirring occasionally.
If the rice has absorbed most of the liquid but is not yet cooked, cover the pan tightly and set aside for another 10 minutes until the rice is tender.
Lightly rinse out a 20cm x 15cm shallow tin or pie dish.
Tip in the rice (leaving any browned rice on the bottom of the saucepan) and spread out evenly to a depth of two centimetres. Smooth the top and leave to cool.
When ready to serve, turn out rice and cut into rounds with a cookie cutter. Toss mango with mint and arrange on top of each round. Serve with lime wedges for squeezing.
- Cuisine - Japanese
- Course - Dessert