Mango Toasted Coconut Jasmine Rice

from Ramekins Cooking School

via Judy Gray

serves 8

2 cups Thai jasmine rice, not washed

3 cups water

1/2 teaspoon salt

1/4 cup chopped dried mango slices, cut in small pieces

1/2 cup shredded unsweetened coconut, toasted in oven until nicely browned

Stir together rice, water, salt and mango in a heavy saucepan; 'bring to a boil without stirring until steam holes appear in rice, about 8 minutes. Reduce heat to low, cover pan with a tight-fitting lid and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork, add the coconut and serve.