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Place the rice in a sieve and rinse under cold water until the water runs clear.
Place the rice in a bowl and cover with water and let soak for at least 4 hours and up to 12 hours.
Drain the rice and place in a covered steamer over medium low heat for 50 minutes or until rice is cooked.
Transfer the rice to a large bowl and fluff it with a fork.
In a medium bowl, combine the coconut milk, sugar, and salt.
Stir until the sugar dissolves.
Add and mix in the still warm cooked rice and let sit for 30 minutes.
Cut each piece of mango into lengthwise slices.
Mound the rice in the center of each dessert plate and arrange the slices of mango around it.
Pour the coconut rum over the rice and serve.
Source: Our once a week newspaper, The Acorn.
By Vi Johnson from Moorpark, CA