Thai Coconut Rice With Mangoes - cooking recipe

Ingredients

1 1/2 cups jasmine rice
1 (14 1/2 ounce) can coconut milk (light coconut milk okay)
1 cup water
1/4 cup sugar
1 large ripe mango, sliced into wedges
1/2 teaspoon salt (optional)
1 teaspoon kaffir lime leaf spices
1 handful mint (to garnish) (optional)

Preparation

Rinse the rice in a mesh strainer under cold water. You can also rinse in the pot, carefully pouring out the water, using the lid to keep rice from falling out.
Place the rice in a medium pot with coconut milk, water, sugar, and salt. Heat the pot on Med-High heat. As soon as you see the first bubbles of a boil, lower the heat to Low and cover. Simmer for 20 minutes.
While the rice is cooking, peel the mango and slice into 1/2 inch wedges or cubes. Set aside.
After 20 mins, pull the rice off the stove and let stand covered for ~10 minutes Sprinkle with Piquant Post Kaffir Lime Powder then fluff rice with a fork. Scoop rice to a plate and top with mangoes and a sprig of mint.