Thai mango chicken, glazed carrots and coconut rice

Ingredients

Coconut Rice :

• 2 cups Thai jasmine-scented white rice
• 1 cup good-quality coconut milk
• 2 cups water
• 2-3 Tablespoons dry shredded unsweetened coconut (baking type)
• 1/2 teaspooon salt

Glazed Carrots:

• 3 cups carrots, chopped on the diagonal into 1/4 to 1/2 inch pieces
• 3/4 cup water
• 2 tablespoons light soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons butter
• 1 teaspoon Chinese five spice powder

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Preparation

• Coconut Rice :
  Put all ingredients in a rice cooker. Stir to mix. Then cook until done. When the cooker switches from Cook to Warm, let it cook a couple minutes more to thicken and make it stickier. Stir before serving.
• Glazed Carrots:
  Put all ingredients in a pan. Bring to a boil, then simmer about 10-15 minutes, until carrots are cooked and sauce has caramelized. If you're in a hurry, you can microwave the carrots for 3 minutes with a little bit of water, then cook with the sauce...it only takes about 5 minutes then.

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