Coconut rice with mango

Name: coconut rice with mango
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Thai
Ingredients: 300 g Sushi rice; 400 ml coconut milk; 100 ml tap water; 3 el granulated sugar; 2 fresh mango; 8 g fresh fresh mint; 2 el unsalted peanuts

Coconut rice with mango and peanuts

Ingredients

Kitchen Stuff

1 timbaaltje (∅ 7 cm)

Directions

Rinse the rice in a sieve under the cold tap. Rub the granules between your fingers until the water is clear.
Put the rice in a pan with coconut milk, water, sugar and 1 tsp salt. Bring to the boil, scoop and cover.
Cook for 15 minutes on low heat. Leave the fire for another 15 minutes.
Meanwhile, cook the rest of the coconut milk with the rest of the sugar in half.
Peel the mangoes and cut the flesh on both sides of the kernel and cut the halves in width into thin slices.
Let the slices lie against each other and form a fan. Place a fan on 4 plates using a knife.
Fill the timbaaltje with coconut rice and turn next to the mango. Repeat with the other signs. Divide the coconut sauce over it.
Cut the leaves of the fresh mint into strips and chop the peanuts roughly. Sprinkle the coconut rice with the fresh mint and peanuts.