Mango Coconut Jasmine Rice

1-1/2  cups		dry jasmine rice
1-1/2  cups		15 oz. can light coconut milk
1  cup		water
1/2  teaspoon		salt
1/4  cup		honey
2  teaspoons		vanilla extract
2		large mangos

Tip: Click on the ingredient links to learn the nutritional information for all the Mango Coconut Jasmine Rice ingredients. The serving size for any ingredient in Mango Coconut Jasmine Rice may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Place the jasmine rice in a medium pot. Rinse 3-4 times with cool water, draining off as much water as possible after the last rinse. Add the can of coconut milk, salt, and one cup of water. Place a lid on top and bring up to a full boil over medium/high heat. As soon as it reaches a boil immediately turn the heat down to low and let simmer for 20 minutes (do not remove the lid during this time).

While the pot is simmering, cube the mango.

After the rice has simmered for 20 minutes, turn off the heat and let it sit, undisturbed, for an additional 10 minutes. Once it has rested, remove the lid and fluff with a fork.

Slowly drizzle the honey and vanilla over top while fluffing to mix it in. Add the cubed mango and stir again. Serve warm.