Mango Infused Jasmine Rice Recipes

Steps:

• Peel and core mangoes.
• Dice 1 mango into 1/4-inch cubes and set aside.
• Puree the other mango in a food processor with sugar and set aside.
• Place water and 1 cup coconut milk in pan with rice.
• Bring to a boil, stirring occasionally.
• When the rice reaches a boil, stir it one last time.
• DO NOT stir again.
• Place a clean dish towel between pot and lid, laying excess toweling on top of lid. (wrap lid in towel).
• Wrapping the lid in the towel will catch the condensation that accumulates on the underside of the lid and drips back down into the rice.
• This will give you nice, fluffy rice that separates easily.
• Turn the heat down to Low and cook for 20-25 minutes, until ALL of the liquid has absorbed.
• DON'T lift that lid until the 20 minute mark has passed.
• Stir in pureed mango.
• Remove from stove.
• Stir in diced mangoes and served garnished with the toasted black sesame seeds.

Steps:

• Put rice in a bowl and rinse several times in cold water until water is clear, not milky, then drain. Cover rice with cold water and let soak for at least 2 hours or up to 24 hours.
• Drain rice using a fine-meshed sieve or colander (line with cheesecloth if colander holes are too large). Place rice over a pot of rapidly simmering water (don't allow water to touch sieve) and steam, covered, for 15 minutes.
• Remove lid and flip rice over. Continue steaming, covered, for 10 minutes, until rice is translucent and glossy. Taste to make sure rice is completely cooked; it may take up to 10 minutes more. Turn off heat. Fluff rice with a wooden spoon, then cover and let rest for 5 minutes.
• While rice cooks, put coconut milk, sugar and salt in a small saucepan over low heat. Cook, stirring, just until sugar is dissolved. Set aside.
• Put warm rice in a serving bowl. Pour coconut milk mixture over rice and stir well. Leave for 10 minutes to let absorb, then stir in coconut cream. Serve warm or at room temperature with mango slices.

Steps:

• In a bowl wash rice well in several changes of cold water until water is clear. Soak rice in cold water to cover overnight.
• Drain rice well in a sieve. Set sieve over a large deep saucepan of simmering water (sieve should not touch water) and steam rice, covered with a kitchen towel and a lid, 30 to 40 minutes, or until tender (check water level in pan occasionally, adding more water if necessary).
• While rice is cooking, in a small saucepan bring 1 cup coconut milk to a boil with 1/3 cup sugar and salt, stirring until sugar is dissolved, and remove from heat. Keep mixture warm.
• Transfer cooked rice to a bowl and stir in coconut-milk mixture. Let rice stand, covered, 30 minutes, or until coconut-milk mixture is absorbed. Rice may be prepared up to this point 2 hours ahead and kept covered at room temperature.
• While rice is standing, in cleaned small pan slowly boil remaining 1/3 cup coconut milk with remaining 3 tablespoons sugar, stirring occasionally, 1 minute. Transfer sauce to a small bowl and chill until cool and thickened slightly.
• To serve, mold 1/4 cup servings of sticky rice on dessert plates. Drizzle desserts with sauce and sprinkle with sesame seeds. Divide mango slices among plates.