Thai Coconut Rice With Mangoes

• 1 1/2 cups jasmine rice
• 1 (14 1/2 ounce) can coconut milk (light coconut milk okay)
• 1 cup water
• 1/4 cup sugar
• 1 large ripe mango, sliced into wedges
• 1/2 teaspoon salt (optional)
• 1 teaspoon kaffir lime leaf spices
• 1 handful mint (to garnish) (optional)

1. Rinse the rice in a mesh strainer under cold water. You can also rinse in the pot, carefully pouring out the water, using the lid to keep rice from falling out.
2. Place the rice in a medium pot with coconut milk, water, sugar, and salt. Heat the pot on Med-High heat. As soon as you see the first bubbles of a boil, lower the heat to Low and cover. Simmer for 20 minutes.
3. While the rice is cooking, peel the mango and slice into 1/2 inch wedges or cubes. Set aside.
4. After 20 mins, pull the rice off the stove and let stand covered for ~10 minutes Sprinkle with Piquant Post Kaffir Lime Powder then fluff rice with a fork. Scoop rice to a plate and top with mangoes and a sprig of mint.

jasmine rice, coconut milk, water, sugar, mango, salt, handful mint

Taken from www.food.com/recipe/thai-coconut-rice-with-mangoes-532308 (may not work)