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7Ingredients
50Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup thai jasmine rice
- 1 1/4 cups water
- 1 1/2 cups coconut milk
- 2 pandan leaves (frozen, thawed and roughly chopped)
- 1 cup granulated sugar
- 1/2 tsp. salt
- 4 mangoes (ripe Ataulfo, peeled, sliced, and divided into 4 portions)
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Reviews(1)
Tracy 7 years ago
I altered the recipe slightly. I was making vegan sushi bowls for dinner so I just used the same rice, I used pandan extract instead of the leaf and sweetened with stevia because I don't consume sugar. It turned out fabulous. I ate the leftovers for breakfast and am making a second batch tonight!