Cocunut Rice with Mango Salsa

INGREDIENTS:
2 cups long grain rice
2 TBSP unsalted butter
1 can (14 oz) unsweetened coconut milk
1.5 cups water
Pinch of cinammon
1/4 teaspoon salt
1/2 teaspoon sugar
Mango salsa

PREPARATION:
Rinse rice in sieve under cold water for 2 - 3 minutes then drain.
Melt butter in saucepan over moderately high heat. Add rice and cook, stirring constantly, 3 minutes.
Stir in coconut milk, water, cinammon, salt, sugar and bring to boil.
Reduce heat to low and simmer for about 20 minutes, covered.
Remove from heat and let cool.
Add mango salsa just before serving.