Coconut mango corn
By VicentaLakin
I'm very lucky to have a trial of the trusting beauty of rice, and I'm grateful for the opportunity given by the cuisine world to experience a very simple amount of coconut juice in order to get a clear taste of the trusting beauty of rice. The fruit and corn in the rice, the rice, the pot, the grains, the softness of the mouth, are easier to digest and absorb than the mango rice made by the rice
Recipe Recommendations
- rice 160g
- coconut juice 240ML
- mango 100g
- corn kernels 50g
Steps for Coconut mango corn
1
Food charts
2
Rice washes twice with regular water and pours into the kitchen. Okay
3
Put the corn in
4
Add coconut juice, curry. It's a peace of mind to add water, but less than water
5
When you wait for rice, fix the mango slices, the cuttins, the flowers
6
After 20 minutes, I've cooked rice
7
I'm gonna use a shovel to double the rice and corn
8
The rice is in the plate and the cut mango is on the rice. The coconut mango corn is finished
9
It's very nice, especially for summerCoconut mango corn Make Tips
You can put some sugar on the sweet ones, but I think it's better if I don't