I'm pretty sure I posted a link to it before, but I neglected to add the entry to memories. Here's what I used:
1 bag (300g) Thai jasmine rice 1 can coconut milk 1 can mangoes in syrup 3 T. sugar 1/2 T. salt
Cook the rice (we used the rice cooker). When that's done, heat the coconut milk and dissolve the sugar and salt in it, then pour it over the rice. Pour the whole can of mangoes in (including syrup, though you may chop the mangoes if desired) and stir until well mixed. Enough for a large family. The consistency is soupy at first, but if you let it sit, the rice will soak up the liquid and it will become more like pudding. It's good fresh or microwaved as leftovers.
When I cook it on my own, I usually halve the amount of rice, which makes about 3-4 servings, depending on how hungry I am.
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I'm pretty sure I posted a link to it before, but I neglected to add the entry to memories. Here's what I used:
1 bag (300g) Thai jasmine rice
1 can coconut milk
1 can mangoes in syrup
3 T. sugar
1/2 T. salt
Cook the rice (we used the rice cooker). When that's done, heat the coconut milk and dissolve the sugar and salt in it, then pour it over the rice. Pour the whole can of mangoes in (including syrup, though you may chop the mangoes if desired) and stir until well mixed. Enough for a large family. The consistency is soupy at first, but if you let it sit, the rice will soak up the liquid and it will become more like pudding. It's good fresh or microwaved as leftovers.
When I cook it on my own, I usually halve the amount of rice, which makes about 3-4 servings, depending on how hungry I am.