Rice in a Mangold Coat

Ingredients:
200 g jasmine rice
150 ml of water
100 ml of coconut milk
1/2 tsp salt
5 Mangold leaves

Preparation:
Pour the rice with water, coconut milk and salt and cook on the lowest heat, without stirring, for 10 minutes. Allow to cool for 15 minutes. Put 1 handful of rice into a ball and press it a little flat. Cut the green of the mangold in large, long strips. Put them into boiling water for 20 seconds, drain them well and roll the rice balls in them. Steam the rolls for 10 minutes, then serve.