Coconut mango rice
By VicentaLakin
Mango rice is a sweet meal that you remember before you went to Thailand. Before going to Thailand, we saw this introduction, where we first ate in a small town in Pattiya, Thailand, and then we got a crush on this one who can eat and be dessert! It's more delicious than alligator meat. If you go to Thailand, you can't miss this food. Don't miss the Thai restaurant
Recipe Recommendations
- coconut milk 200ml
- glutinous rice 150g
- salt 5g
- mango one
- sugar 15g
Steps for Coconut mango rice
1
First, we're going to put the rice in there for half a day. It'll be easier to buy Thai rice, with practical local food, with 2/3 of rice plus 1/3 of Thai rice if you like。
2
Coconut is placed in a pot with sugar and salt to melt. Save some coconut for the last meal. Most of the remaining coconuts pour into the blisters, and they cook rice with them, just like rice, so that they can be discharged into the pot. Cook it and plough it with a spoon。
3
The big mango goes to the skin, cuts off the meat, then slices it up. Put the rice in the bowl, put it in the plate, put it on the cut mango, and pour the remaining coconut on it
4
Isn't it super simple? It doesn't taste so easy! Psalms: 1. Coconut is not coconut juice. You can cut down the fat and eat it without feeling tired. Coconuts are not always available at ordinary supermarkets and can be purchased online. If you try to replace the coconut juice for the first time, of course, the smell of mango rice that comes out of it will fade, and when you use coconut juice for coconut rice, you also use coconut juice. A little salt in the coconut, so don't put too much sugar on it. It's a dessert staple, not salty. If the rice is evaporated hard enough, it will be softened in a moment when some of the coconuts are immersed。