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Coconut Rice with Mangoes
Recipe By
Recipe By :
Laura Reigel
Servings :
6
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
EQUIPMENT
▢
rice cooker
INGREDIENTS
▢
1 ½
cups
glutinous rice
OR jasmine, basmati, or short grain calrose rice
▢
1
cup
water
▢
1 ¼
cup
coconut milk
divided
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.
NUTRITION
Calories:
341
kcal
|
Carbohydrates:
63
g
|
Protein:
4.8
g
|
Fat:
9.5
g
|
Fiber:
1.8
g
|
Sugar:
15.3
g