Mango Infused Jasmine Rice Recipes

Steps:

• Stir coconut milk, water, sugar, and salt together in a saucepan over medium heat until sugar dissolves. Add rice; bring to a boil, cover the saucepan, reduce heat to low, and simmer until rice is tender and liquid is absorbed, 18 to 20 minutes.

Steps:

• Bring water, salt, and butter to a boil.
• Stir in rice with a fork.
• Bring back to a boil, then cut heat to simmer.
• Cover (do not take off lid to check on rice, or stir, you may get gummy rice, if you do!) and cook for 15 minutes.

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:

• Place jasmine rice in an ovenproof small pot; wash with cold water and drain off the water.
• Add clean cold water into the pot to the depth of the second line of your middle finger while touching the surface of the rice.
• Preheat oven to 375°F
• Bring rice and water to a boil; when the water starts to boil, remove from heat and cover the pot.
• Place into the oven and bake for 18 minutes.
• Remove from oven and serve immediately.

Steps:

• Cook rice in a 3-qt. saucepan of boiling salted water, stirring occasionally, until tender, 10 to 15 minutes, and drain. Toss rice with butter and herbs and season with salt and pepper.

Steps:

• Combine the rice and water in a saucepan. Bring to a boil, then cover and reduce heat to low. Simmer for 15 to 20 minutes, until water is absorbed.
• Mix the desired amount of sugar into the hot rice. Portion the rice into 4 bowls. Top with mango slices, and pour some cream of coconut over the top of each bowl.

Steps:

• Bring coconut milk, water and salt to a simmer.
• Add rice, cover and simmer 20 minutes or until liquid is absorbed.
• OR.
• Use ricemaker.