Coconut rice with mango and mint

Name: coconut rice with mango and mint
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: 2 coconut milk cans (a 400 ml); 50 g white caster sugar; 200 g risotto rice; 2 mangos eats; 2 teaspoons sesame seeds; some twigs fresh fresh mint container a 15 g

A nice thai recipe. The vegetarian dessert contains the following ingredients: coconut milk (cans (a 400 ml)), white caster sugar, risotto rice, mangoes (ready to eat), sesame seeds and fresh mint (a 15 g container).

Ingredients

Directions

In a pan, bring the coconut milk with the sugar and a pinch of salt to the boil.
Sprinkle the rice and bring it to the boil while stirring.
Let the rice with the lid on the pan on a flame distributor be done in 25 minutes.
Let the rice cool down until lukewarm.
Peel the mango, cut the flesh along the kernel and then cut it into slices.
Roast the sesame seeds in a dry frying pan golden brown and let them cool down on a plate.
Divide the rice into 4 portions.
Sprinkle with the roasted sesame seeds, serve with the mango.
Garnish with mint leaves..