Name: Thai mango chicken, glazed carrots and coconut rice
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 2
Cuisine: En
Ingredients: 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; 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

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

Preparation

Preparation15 min

Cook time45 min

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.