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“White rice, and fruit, topped with a mango sauce. I dessert created with leftover rice. Also available in my cookbook.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. In a medium saucepan over medium heat, add the rice and coconut milk and let it come to a boil. Stir constantly to prevent sticking.
  2. 2. Add water a little at a time until rice is done and sticky.
  3. 3. Once the rice become sticky add the condensed milk and basil sugar.
  4. Basil Sugar.
  5. ½ cup Granulated Sugar, ¼ cup Fresh Basil Leaves. Place basil and sugar in a food processor, and process until basil is very finely chopped and the sugar is fragrant and tinted green.
  6. Mango Reduction
  7. In a sauce pan heat and reduced by half 12 oz of mango nectar. Add 1 teaspoon of cornstarch to ½ cup of warm water and whisk to incorporate. Add the flour mixture to the mango nectar one teaspoon at a time until it thickens.
  8. Serve the rice on a plate or in a bowl with the diced fruit on top, covered with the mango reduction.

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