1. Rinse the basmati rice under cold water until the water runs clear.

2. In a medium saucepan, combine the rinsed rice and coconut milk. Add 1 cup of water and bring to a boil over high heat.

3. Once boiling, reduce the heat to low, cover the saucepan, and let the rice simmer for 15-20 minutes or until all the liquid is absorbed and the rice is tender.

4. While the rice is cooking, prepare the other ingredients. Peel and dice the mango into small cubes. Finely chop the lemongrass.

5. In a large skillet, heat some oil over medium heat. Add the chopped lemongrass and cook for 2-3 minutes until fragrant.

6. Add the bamboo shoots and grape tomatoes to the skillet. Cook for another 2-3 minutes until the tomatoes start to soften.

7. Add the prawns to the skillet and cook until they turn pink and are cooked through.

8. Once the rice is cooked, fluff it with a fork and transfer it to a serving dish.

9. Add the cooked prawns, bamboo shoots, grape tomatoes, and lemongrass mixture on top of the rice.

10. Garnish with diced mango cubes and serve hot.