Mango and Coconut Rice

Name: Mango and Coconut Rice
Total time: PT35M15M
Yield: 6
Ingredients: Ingredients 1 15-ounce can of coconut milk, divided 1 pinch salt 1 cup sushi rice, rinsed 1 tablespoon coconut sugar or brown sugar 1 large, ripe mango Chopped roasted peanuts or cashews (optional)

By:

Co+op

Recipe Information

Total Time:

35 minutes; 15 minutes active

Servings:

After a spicy meal, have a light, fruity bite of coconut rice and mango.

After a spicy meal, have a light, fruity bite of coconut rice and mango. This isn’t how Thai sticky rice is traditionally made, but it is still delicious! Sushi rice takes on a hint of coconut flavor to complement the sweet mango, and you’ll use the rest of the coconut milk to make a creamy sauce. The optional peanuts add crunch.

Ingredients

1 15-ounce can of coconut milk, divided
1 pinch salt
1 cup sushi rice, rinsed
1 tablespoon coconut sugar or brown sugar
1 large, ripe mango
Chopped roasted peanuts or cashews (optional)

Preparation

Rinse the rice. Open the coconut milk, scoop the thickest part out and reserve.
Measure ½ cup of the remaining thinner milk and put it in a small pot. Add 1 cup of water, a pinch of salt and the sushi rice and bring to a boil. Cover, reduce heat to lowest setting, and simmer until water is absorbed. Let stand to steam off heat for 5 minutes. Let cool.
In a small saucepan, combine remaining thick and thin coconut milk and sugar and bring to a boil to reduce to ¾ cup. Cool completely.
Peel mango and slice the flesh from the pit. Dice the flesh in ½-inch cubes. Lightly oil 6 ramekins. Divide the mango between the ramekins, then press about ⅔ cup of rice in each. Unmold onto individual plates and pour about 2 tablespoons of coconut sauce over the tops.
Garnish with peanuts or cashews.