• 1 1/2 cups sushi rice (or plain white rice)
• 1 14 oz can coconut milk
• 1/2 cup Sucanat or Rapadura
• 2 t all natural vanilla extract
• 3 mangoes, sliced

Combine rice, 2 1/2 cups water, Sucanat and 1/2 cup of the coconut milk in a large heavy bottomed saucepan. Bring to a boil, then reduce to med/low and cook 20 minutes, stirring occasionally.

Stir in remaining coconut milk and 1 more cup water. Cover and cook 10 more minutes. Remove from heat and leave lid on for 20 minutes. Stir in vanilla. To serve, place servings of rice on a plate and top with mango slices.

Thanks go Carrie for this wonderful recipe. Click here for more whole foods recipes.