This one is based on classic Thai coconut rice with mangoes, but there's a a few extras in the mix with a sort of Persian twist.
- 1 can of coconut milk and a can of water
- 2 cups of uncooked sticky rice
- 1 tbsp of maple syrup
- 2 or 3 cardamom pods
- 1 to 2 tblsp of rosewater
- options: chopped pistachios or almonds