Coconut Rice with Mango

$- 1 cup jasmine rice - 1 cup coconut milk - 1 cup water - 1 ½ tablespoons sugar - ½ teaspoon salt - 1 ripe mango, peeled and diced - 2 tablespoons shredded coconut (toasted for extra flavor) - Fresh mint leaves for garnish - Additional fruit toppings (e.g. pineapple, kiwi) - Different coconut types (coconut cream or coconut flakes) To make coconut rice with mango, gather your ingredients first. The main star is jasmine rice. It’s fragrant and soft, perfect for this dish. Coconut milk adds a rich creaminess and a hint of sweetness. Water helps cook the rice evenly. Sugar gives it a touch of sweetness, while salt balances the flavors. Don’t forget the ripe mango! It brings a fresh, juicy burst of flavor. You can also toast the shredded coconut for an extra crunch. Fresh mint leaves add a pop of color and refreshing taste. If you want to get creative, consider adding other fruits like pineapple or kiwi. You could swap coconut milk for coconut cream for a richer taste. Using coconut flakes instead of shredded coconut can change the texture, too. These ingredients come together to create a delightful tropical dish. For the full recipe, check the instructions laid out in the article. - Rinse jasmine rice. - Combine the rice, coconut milk, water, sugar, and salt in a saucepan. Rinsing the jasmine rice helps remove extra starch. This step ensures your rice turns out fluffy. After rinsing, drain the rice well. In a medium saucepan, combine the rinsed rice with coconut milk, water, sugar, and salt. Stir everything together until well mixed. This mix sets the stage for creamy, flavorful rice. - Bring to a boil and simmer. - Let rice rest before serving. Next, bring the mixture to a gentle boil over medium heat. Once it boils, reduce the heat to low and cover the pot. Let it simmer for about 15 to 18 minutes. You want the rice to soak up all the liquid and become tender. When the rice is cooked, remove it from the heat and let it rest for 5 minutes. This resting time helps the rice finish cooking. After resting, fluff it gently with a fork to separate the grains. - Prepare and add mango. - Garnish for presentation. While the rice rests, take a ripe mango. Peel and cut it into small cubes. Once the rice is ready, serve it warm. Top it with the diced mango for a sweet touch. For added flavor, sprinkle some toasted shredded coconut on top. Finally, add fresh mint leaves for a pop of color. This makes your dish look fresh and inviting. If you want to see the complete recipe, check out the Full Recipe. Enjoy this delightful tropical dish! To keep your rice from being mushy, rinse it well. Rinse the jasmine rice under cold water until the water runs clear. This step removes extra starch that can make the rice sticky. After rinsing, let it drain well. To get the right sweetness, adjust the sugar. Start with 1 ½ tablespoons, then taste. If you want more sweetness, add a little more sugar. The coconut milk also adds a natural sweetness. Coconut rice pairs well with many dishes. Serve it alongside grilled chicken or shrimp for a tasty mix. It also goes well with spicy curries or stir-fried veggies. For a beautiful presentation, layer the rice in a bowl. Top it with diced mango and sprinkle with toasted coconut. Add fresh mint leaves for a nice touch. This makes the dish look colorful and fresh. You can add spices to boost flavor. Try a pinch of cinnamon or cardamom. These spices add warmth and depth to the dish. To add crunch, mix in some nuts or seeds. Toasted almonds or cashews work well. They not only add texture but also enhance flavor. This gives your coconut rice a delightful twist. {{image_2}} You can play with the base of this dish. Try swapping jasmine rice for basmati or brown rice. Both types have their own charm. Basmati adds a nutty flavor, while brown rice gives a nice chew. You can also use other types of milk. Almond milk or soy milk work well. They bring a different twist to the creaminess of coconut. To elevate your coconut rice, think about adding fresh herbs. Basil or lemongrass can add a bright note. These herbs balance the sweetness of the coconut and mango. Spices also enhance the flavor. A touch of cardamom or cinnamon can warm up the dish. Just a pinch can make a big difference. Feel free to change up the fruit based on the season. If mango is not ripe, use pineapple or papaya. These fruits add their own sweetness and tang. You can also adapt the dish for holidays. For a festive touch, add pomegranate seeds or cranberries. They add color and a burst of flavor. After enjoying your coconut rice with mango, store any leftovers in an airtight container. This keeps the rice fresh and tasty. Place the container in the fridge. It will last about three to four days. To reheat, you can use either the microwave or the stovetop. If using the microwave, place the rice in a bowl and add a splash of water. Cover it loosely and heat for one minute. Stir and heat for another minute if needed. On the stovetop, add a little water to a pan. Heat over low until warm, stirring gently. This helps keep the rice fluffy. If you want to save some for later, you can freeze coconut rice. Use a freezer-safe container and portion out the rice. Make sure to leave some space for expansion. It can last for up to three months in the freezer. When ready to eat, thaw the rice overnight in the fridge. For best results, reheat it on the stovetop with a splash of water. This ensures you keep that nice, tender texture. To make coconut rice with mango, start with jasmine rice. Rinse it under cold water until the water is clear. This step helps remove excess starch. After rinsing, combine the rice with coconut milk, water, sugar, and salt in a saucepan. Stir the mixture well. Next, bring the mixture to a gentle boil on medium heat. Once it boils, lower the heat and cover the pot. Let it simmer for about 15 to 18 minutes. This allows the rice to absorb all the tasty coconut milk. When done, remove it from the heat and let it sit covered for five minutes. Finally, fluff the rice with a fork and add diced mango on top. You can finish it off with toasted coconut and mint leaves for a fresh touch. You can find the full recipe for more details. Yes, you can easily make coconut rice with mango vegan. Simply use plant-based milk instead of coconut milk. Almond or oat milk works well. You can also substitute sugar with maple syrup or agave nectar to keep it vegan. These swaps maintain the dish's flavor while making it suitable for a vegan diet. Coconut rice with mango pairs nicely with various dishes. Try it with spicy curries for a great balance of flavors. You can also serve it alongside grilled chicken or fish. It complements fresh salads or vegetable stir-fries as well. For breakfast, serve it with a side of yogurt and nuts for a delightful start to your day. You’ve learned how to create a delicious coconut rice with mango dish. We covered the main ingredients, step-by-step cooking instructions, and tips to enhance flavor. You also saw various alternatives and storage techniques. Remember, the key is in the balance of flavors. Feel free to experiment with fruits and spices. This dish is not just a treat; it’s also easy to make and share. Enjoy your cooking adventure!$

Indulge in a tropical delight with this Coconut Dream Rice with Mango recipe! This creamy jasmine rice combines delicious coconut milk and sweet mango for a perfect balance of flavor. In just 30 minutes, you can create a dish that’s great as a dessert or a sweet side. Ready to impress your guests with this easy recipe? Click through to explore the full recipe and get ready to savor this delightful treat!

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Ingredients

1 cup jasmine rice

1 cup coconut milk

1 cup water

1 ½ tablespoons sugar

½ teaspoon salt

1 ripe mango, peeled and diced

2 tablespoons shredded coconut (toasted for extra flavor)

Fresh mint leaves for garnish

Instructions

Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. Drain well.

In a medium saucepan, combine the rinsed rice, coconut milk, water, sugar, and salt. Stir to mix.

Bring the mixture to a gentle boil over medium heat, then reduce to low heat, covering the pot with a lid.

Allow it to simmer for about 15-18 minutes or until the rice absorbs all the liquid and is tender.

Once cooked, remove from heat and let it sit covered for about 5 minutes. Fluff the rice gently with a fork.

While the rice is resting, prepare the mango by cutting it into small cubes.

Serve the coconut rice warm, topped with diced mango and a sprinkle of toasted shredded coconut.

Garnish with fresh mint leaves for a pop of color and freshness.

Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4