Creamy Mango Rice
2-3 pers. 
Ingredients:
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½ cup shredded coconut
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1½ cups short grain rice
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½ cup castor sugar
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4 cups water
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2 mangoes, peeled, seeded and sliced
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1 pack Ayam Brand™ Coconut Milk 200ml
Preparation:
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Spread the shredded coconut evenly over the baking tray and put the tray to bake in the oven preheated at 190ºC for about 10 minutes, until slightly golden.
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Combine in a pan the rice, the sugar and the water. Mix well and bring to boil.
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Simmer for 15 to 20 minutes, until the water is absorbed by the rice.
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Stir in the coconut milk. Always put the coconut milk at the end to keep all the aromas.
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Serve the rice next to the mango slices and sprinkle our oven-toasted shredded coconut on top.
