Coconut Mango Corn Rice

Overview

I am very lucky to have the opportunity to try Trust Beauty Wuchang Rice, and thank Food World for giving me this opportunity. In order to experience the texture of Trust Beauty Rice with clear grains, I made a very simple mango rice with coconut milk and added some fruit corn. The cooked rice is non-stick, has clear grains, and has a soft and glutinous texture. Compared with mango rice made from glutinous rice, it is easier to digest and absorb

Tags

• staple food
• home cooking
• rice
• lunch
• students
• coconut juice
• corn kernels
• mango

Ingredients

Steps

1. 1 Ingredients picture

   

2. 2 Rinse the rice twice with clean water as usual and pour it into the rice cooker. The corn kernels are ready.

   

3. 3 Put the corn kernels in too

   

4. 4 Add coconut milk and simmer until cooked. This is the same as adding water normally, but the amount must be much less than water. After all, coconut milk contains plant protein

   

5. 5 While waiting for the rice, slice the mango, dice it, and arrange it

   

6. 6 After 20 minutes, the rice is cooked. Check to see if it is fragrant

   

7. 7 Use a spatula to stir the rice and corn kernels evenly

   

8. 8 Pour the rice into a rice plate and place the sliced mango on the rice. The coconut mango corn rice is complete

   

9. 9 Very refreshing, especially suitable for summer