Creamy Rice & Mango
2 or 3 pax | 
20 minutesMain Ingredients:
- ½ cup shredded coconut
- 1½ cups short grain rice
- ½ cup castor sugar
- 4 cups water
- 2 mangoes, peeled, seeded and sliced
- 1 pack Ayam Brand™ Coconut Milk 200ml
Preparation:
Baking
- Spread the shredded coconut evenly over the baking tray and put the tray to bake in the oven preheated at 190ºC for about 10 minutes, until slightly golden.
Boiling
- Combine in a pan the rice, the sugar and the water. Mix well and bring to boil.
- Simmer for 15 to 20 minutes, until the water is absorbed by the rice.
- Stir in the coconut milk. Always put the coconut milk at the end to keep all the aromas.
Presentation
- Serve the rice next to the mango slices and sprinkle our oven-toasted shredded coconut on top.
