Thai steamed mango pilaf

I leave the rice to soak in the water all night, and I go to bed myself and look forward to enjoying the exquisite taste of Thai mango pilaf tomorrow. In the morning I drain the water, wash the rice, which I cook in a steamer for about half an hour. The cooking time strongly depends on the model of the steamer, rice and even the temperature in the room. While the rice is steaming, I mix sugar with salt and coconut milk in a deep bowl. The mixture is ready when the sugar is completely dissolved. I put steamed rice in this "syrup" and set it aside for half an hour. During this time, I cut mango fruits into the thinnest slices. I put the finished sweet rice in a slide on each plate, along the rim of which I place mango slices. Food can be decorated with mint leaves, or you can not do it. Thai steamed mango pilaf is excellent for a romantic candlelit dinner. His taste is tenderness itself! The attractive sides of this Thai cuisine dish do not end there. It does not contain any animal ingredients at all, so it can be considered both vegetarian and lean. How to cook steamed mango pilaf was shown to me by a friend who at one time was constantly dining in a vegetarian cafe. His passion for vegetarianism has passed, but there remains an excellent selection of culinary recipes, which all his friends now use.