Directions

1. In a medium saucepan, combine rinsed jasmine rice, coconut milk, water, pineapple juice, sugar, salt, and ground cardamom. Bring to a boil over medium heat.
2. Reduce heat to low, cover the pot with a tight-fitting lid, and simmer for 15-20 minutes, or until the rice is cooked through and most of the liquid has been absorbed.
3. Remove from heat and let the rice steam for an additional 10 minutes with the lid on.
4. After the rice is done steaming, divide the cooked sticky rice evenly among bowls or small serving plates. Top each serving with a generous layer of mango cubes.
5. Sprinkle a handful of toasted cashews over each plate for a nutty crunch. For an extra touch of freshness, garnish with a few mint leaves.