Coconut Rice with Mangoes

I experienced this coconut-rice-and-mango-magic for the first time more than 20 years ago.

Little know fact about me (my friends like to call these 🍒fun facts🍍): I used to teach cosmetology – one of the seemly random life experiences that seems to have no apparent connection to where I am now, except that they are all the reason for where I am now.

For one of our many cosmetology school pot-lucks, a student of mine brought this dish. We had a lot of ethnic diversity going on down in National City and my students were great cooks – incredible enchiladas, collard greens, banana pudding, and some of the best mac-n-cheese that I have ever had. I could go on and on about the food… I don’t think I really appreciated it as much as I should have back then. Isn’t that usually the case in life?  You don’t know what you had until it is gone.

I met so many great women and men that I still keep in touch with today, even if it is mostly on Facebook. I love seeing how their lives are moving forward. We all started in different places and have ended up in different places but we are still connected by the time we spent together.

Is that too deep for a food blog??? I hope you’ll enjoy this bowl of coconut mango magic!!!

Coconut Sticky Rice with Mangoes

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 6

Calories: 341kcal

Author: Laura Reigel

Lightly coconut seasoned rice with wi fresh mangoes. Comforting and fresh all at the same time. 

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Ingredients

• 1 ½ cups glutinous rice
• 1 cup water
• 1 cup coconut creme
• ¼ cup coconut creme reserved

Mangoes

• 2 mangoes peeled and diced
• 2 tbsp fresh mint chopped fine
• ½ lime juiced

Instructions

Coconut Rice in the Rice Cooker

• Add all ingredients (except the ¼ cup of coconut) to a rice cooker.
• Turn on and cook on the white rice setting. 
• Let cool slightly, mix in the ¼ cup of reserved coconut creme. 

Coconut Rice in a Sauce Pan

• Add all ingredients (except the ¼ cup of add'l coconut creme) to a medium sauce pan.
• Bring to a boil.
• Reduce heat to medium, cover, and let simmer until liquid is absorbed and rice is tender. 
• Let cool slightly, mix in the ¼ cup of reserved coconut creme. 

Mangoes

• Peel and dice 2 mangoes.
• Add 2 tsp of finely diced fresh mint.
• Add a squeeze of lime juice, toss and serve over the rice. 

Course Dessert, Side Dish

Cuisine Asian, Thai

Nutrition

Calories: 341kcal | Carbohydrates: 63g | Protein: 4.8g | Fat: 9.5g | Fiber: 1.8g | Sugar: 15.3g

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