Preparation

• 1.

  Rinse the jasmine rice under cold water until the water runs clear.

• 2.

  In a medium saucepan, combine the rinsed rice, coconut milk, water, sugar, vanilla extract, and salt.

• 3.

  Bring the mixture to a boil over medium heat, then reduce to a simmer. Cover and cook for 15-20 minutes, or until the rice is tender and the mixture is creamy, stirring occasionally to prevent sticking.

• 4.

  Once cooked, remove from heat and let it sit covered for an additional 5 minutes.

• 5.

  Stir in the diced mango, reserving a few pieces for garnish if desired.

• 6.

  Serve warm or chilled in bowls, and garnish with toasted shredded coconut and mint leaves if using.