Mango Infused Jasmine Rice - cooking recipe

Ingredients

2 cups jasmine rice, uncooked
2 ripe mangoes
8 ounces coconut milk
2 cups water
1/4 cup sugar
1/4 cup toasted black sesame seed (optional)

Preparation

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.