Lowrie's Creekside Bakeshop

Ingredients

• 1 cup jasmine rice
• 1 can (13.5 oz) coconut milk
• 1 1/2 cups water
• 1/3 cup sugar
• 1/4 tsp salt
• 1 ripe mango, sliced
• 1 tbsp toasted sesame seeds

Make it

1. Simmer rice and water covered 15 minutes until mostly absorbed.
2. Stir in coconut milk, sugar and salt and cook on low 10 minutes, stirring, until creamy.
3. Serve warm or chilled with mango and sesame seeds.