Instructions: In a saucepan, bring the rice and coconut milk to a boil, stir several times and turn off the heat. Let stand for 15 minutes to allow the rice to absorb the milk.

Pile rice on aluminum foil in a Chinese-style steamer (or a deep saucepan with a vegetable steamer set into pan), and steam for 20 minutes.

Make a fairly thick syrup by cooking the brown sugar, water and salt in a saucepan over medium-low heat for 10 minutes. Remove from heat and add vanilla extract.

To serve, place a mound of rice on a plate. Scatter 1 heaping tablespoon grated coconut over the rice, and drizzle syrup over the rice-coconut mixture.

Serve with fresh mango.

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