1 1/2 cup sushi rice 2 cans (15 ounces) coconut milk 1/2 teaspoon salt 4 heaped tablespoons sugar (or to taste) 1 teaspoon vanilla extract 4 tablespoons peach or apricot jam 2 tablespoon water 4 ripe mangoes
Put rice in sieve. Rinse rice under cold water until water (from rice) runs clear.
Put rice in medium pot.
Add coconut milk.
Add vanilla extract.
Stir well to blend all ingredients.
Cover pot with lid. Bring to boil. Reduce heat and cook 20 to 25 minutes, or until rice is cooked through. Stir ocassionally to prevent rice from sticking to bottom of pot.
When rice is done, fluff it with spoon gently. Take lid off. Cool rice to room temperature. Another way to cool rice faster is to transfer it to heat-proof bowl and leave on counter top until rice is tepid, stirring often.
While you cool down the rice, prepare jam sauce: Put jam in small pot.
Heat gently, stirring constantly, until jam and water blend together and are uniform. Do not allow to boil! Once well-blended, take pot off the heat and cool to room temperature.