Sweet coconut rice with candied ginger

  • 375g leftover or freshly made coconut rice, recipe follows
  • 380ml tinned lowfat sweetened condensed milk
  • 1 tbsp minced candied ginger
  • 1 tsp ground cinnamon
  • 50g diced dried mango (or dried currants, blueberries, papaya)
  • Fresh mint sprigs, for garnish, optional
  • For the coconut rice
  • 30g flaked desiccated coconut
  • 450g quick cooking jasmine rice
  • 2 (410ml) tins light coconut milk
1) In a small skillet toast coconut on low heat until lightly toasted, about 5 to 8 minutes.

2) To a medium saucepan, add rice and coconut milk and set pan over medium-high heat, bring to a simmer for 5 minutes. Remove from heat and let stand 5 minutes. Stir in toasted coconut.

3) Combine rice, milk, ginger, and cinnamon in a medium saucepan and set pan over medium heat. Bring to a simmer. Simmer 3 minutes, until thick. Remove from heat and stir in mango. Garnish with mint, if desired.

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