Coconut-glutinous rice with mango

Bring 3/4 liters of water to the boil. cut into pieces and stirring while stirring. Add rice and bring it to a boil while stirring. Roast the rice covered over low heat for about 20 minutes. Meanwhile roast in a dry frying pan until golden brown. Stirring sugar through rice and allowing rice to cool to room temperature.

Peel the mangoes, cut flesh through the pit and cut into slices. Distribute rice on plates and stick mango in a fan-shaped manner. Sprinkle with roasted coconut.