Coconut mango rice
By VicentaLakin
This mango, which is produced today, adds purple rice to the general mango meal, the nutritional value of which is much higher than the value of white rice. But it's not as soft as the taste of a single lurid product, so I mix them together, delicious and nutritious。
Recipe Recommendations
- purple rice 50 grams
- glutinous rice 50 grams
- coconut milk 150 grams
- mango 200 grams
- white sugar 10 grams
- salt 0.5 grams
- coconut appropriate amount
- sweetening
- cook
- half an hour
- simple
Steps for Coconut mango rice
1
The rice is rinsed with rice (recommended to be immersed for about 2 hours)。
2
Add 120 grams of coconut milk, sugar, salt, make the rice ready according to the usual cooking pattern, and the meal ready to mix it up, and the meal to mix it up。
3
After cooling, a suitable amount of purple rice is put in a small bowl to flatten it。
4
Then take a plate, and keep the rice on it。
5
Mango goes to the skin, cut into thin pieces。
6
Put mangoes in a plate with purple rice。
7
Then we'll drink the rest of the coconut milk, and we'll have a little coconut decoration。